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Chard with Butter, Garlic, Onion, Apricots and Almonds

Chard with Butter, Garlic, Onion, Apricots and Almonds is built on Swiss Chard, Unsalted Butter, Onion Chopped, Garlic Minced, and White Wine. Serves 2. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 bunch
• 1 tbsp
• 1/4
• 1
• 1/4 cup
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Cut stalks from chard and chop.

2. 2

   Add chopped stalks to large amount of rapidly boiling, amply salted water to which a 1/2 teaspoon baking soda has been added (to help retain green color).

3. 3

   As stalks heat, finely chop chard leaves by rolling them up into a large

4. 4

   "cigar" and slicing finely with sharp knife.

5. 5

   Hold knife at 90-degree angle and cut these slices into thirds or quarters.

6. 6

   Add leaves to boiling stems and cook for 2 minutes, stirring constantly to assure even cooking.

7. 7

   Drain in colander and spread out to aid in prompt cooling and reduce browning of leaves.

8. 8

   Melt butter in saute pan over low-medium heat. Gently cook onion and garlic, stirring, until translucent and lovely smelling.

9. 9

   Increase heat to medium-high, add wine and apricots, and deglaze pan.

10. 10

    Once the fruit swells slightly, add the fully drained chard, mix well, and add salt and pepper to taste.

11. 11

    Saute for a minute or so to allow flavors to blend.

12. 12

    Just before serving, mix in toasted almonds.

13. 13

    Great with roasted or grilled poultry or lamb.