Active Time

　　20 min

　　Total Time

　　30 min

　　Toasted almonds contrast beautifully with sweet, tender raisins and earthy chard.

　　

Ingredients

Makes 4 servings

　　1/2 large onion, sliced lengthwise 1/4 inch thick (1 cup)

　　2 1/2 tablespoons extra-virgin olive oil, divided

　　1/4 teaspoon Spanish smoked paprika

　　2 pounds Swiss chard, center ribs discarded and leaves coarsely chopped

　　1/2 cup golden raisins

　　1/2 cup water

　　1/4 cup coarsely chopped almonds with skins

　　

Step 1

Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat, stirring, until softened. Sprinkle with paprika and cook, stirring, 1 minute. Add chard in batches, stirring frequently, until wilted, then add raisins and water. Cook, covered, stirring occasionally, until chard is tender, about 7 minutes. Season with salt.

　　

Step 2

Cook almonds in remaining 1/2 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3 to 5 minutes. Sprinkle almonds over chard.