Swiss chards are at its best right now #swisschardseason. This year I am growing them at home in the urban garden and these will be almost the last ones 🙁 until next year.
Today I made them in a super easy almond sauce, quick to make and really tasty!
Actually I did not have almonds this time so I used cashew nuts, and the result was as good 🙂
Hope you like the recipe!
Swiss Chard with almond sauceCourse: MainCuisine: SpanishDifficulty: Easy
500 g swiss chard
3 garlic cloves, finely chopped
75 g almonds, sliced
1 cup white wine
2 tablespoon flour
2 tablespoon olive oil
salt and pepper
- Heat water in a large pot and bring it to boil. Add a bit of salt.
- Wash the swiss chard and slice the leaves and the white stems, place them in two separate plates, leaves and stems.
- Stems need more time to cook add the first to the boiling water. Cook for 10 minutes, then add the chard leaves. Cook for another 5 minutes.
- Set aside 1-2 cups of the water and the drain the swiss chard in a colander in the sink.
- Heat the oil in a medium-size pan over medium heat. Add garlic and almonds (or cashew), cook for 3 minutes until golden brown.
- Add the flour, stir and cook for 2 minutes. Add the white wine and 1 cut of the water that you used to boil the chard. Simmer for 5 minutes. You can add more water if the sauce is too thick.
- Add the swiss chard, salt and pepper. Simmer for 1-2 minutes. Serve.