Recipe taken from DISHING UP THE DIRT
Prep time: 15 minutes Cook time: 20 minutes. Serves: 2-4
- 1/2 cup almonds, coarsely chopped
- 2 1/2 Tablespoons olive oil (or oil of choice)
- 4 garlic scapes, finely chopped (or sub with 4 cloves of thinly sliced garlic)
- 1/2 teaspoon crushed red pepper flakes
- 1 large bunch of swiss chard, ribs and stems chopped into 1/4 inch pieces and leaves coarsely chopped
- 1 1/2 cups cooked chickpeas (if from the can rinsed and drained)
- 1/2 cup raisins (soaked in warm water for 5 minutes to soften)
- salt + pepper to taste
- 1 Tablespoon fresh lemon juice + more to taste
- 2-3 Tablespoons minced dill
- goat milk feta cheese for topping (optional)
- In a large skillet over medium high heat lightly toast the chopped almonds; about 3 minutes. Shake the pan multiple times throughout toasting. Remove the almonds from the pan and place in a bowl.
- In the same skillet add the 2 1/2 Tablespoons of oil and heat over medium. Add the garlic and sauté, stirring occasionally, until golden. About 2 minutes. Add red pepper flakes, chard stems and chickpeas. Continue to cook, stirring often until the chard stems soften and the chickpeas brown up a bit. About 3-5 minutes.
- Stir in chard leaves and cook, tossing occasionally, until the leaves are wilted, about 4 minutes.
- Turn of the heat and add the raisins, toasted almonds, a healthy pinch of salt + pepper and 1 heaping Tablespoon of fresh lemon juice. Divide among plates and top each portion with fresh dill and a sprinkle of feta cheese.
Note: This dish is delicious and a bit more filling served over rice.