INGREDIENTS

Serves 4 people

PREPARATION

Toast the almonds.

For such a small amount I like to do it in a small skillet as opposed to heating the oven. Set the pan over low heat, add the almonds, and toast, moving frequently, until golden brown, about 10 minutes. Remove from pan.

Slice and wash the vegetables.

Separate the chard stems from the leaves by grabbing the leaf at the stem end and ripping upwards. Discard half of the stems. Wash both the leaves and the remaining stems, do not dry the leaves. Slice the stems on a long angle, so you end up with thin sticks. Next slice the leeks. Using the light green and white parts only, slice in half lengthwise, then in thin half moons. Place in a bowl and cover with water. Swish around to get all of the dirt out and drain.

Cook the vegetables.

Heat the olive oil over low heat in a large skillet. Add the leeks. Cook on low heat for three minutes. Add the stems and increase the heat to medium. Cook stirring frequently until the stems begin to get soft. Next begin to add the chard leaves, one handful at a time, incorporating them into the stem/leek mixture. Once they are all in the pot and have begun to wilt, add the salt. Lower the heat and cook until nice and soft, about five more minutes. Add the raisins and the chile flake. Cook another few minutes. Taste the chard for seasoning and to ensure it has lost its bite. The ideal texture is soft but not mushy.

Stir in the toasted almonds and serve!

This is great served as a trio with Slow Cooked Zucchini and Roasted Beets with Chimichurri for a filling vegetarian dinner.