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Madeira-Braised Swiss Chard with Garam Masala, Sultanas, and Toasted Almonds
In this recipe from cookbook contributor Andrea Slonecker, Swiss chard cooks down into tender, silky ribbons when braised with fruity Madeira and complex, tangy, earthy garam masala. Be sure to have some bread on hand to sop up the flavorful cooking liquid.
INGREDIENTS
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2 medium bunches red Swiss chard (about 1 1/2 pounds)
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3 tablespoons unsalted butter
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1 medium-size (8-ounce) red onion, halved and thinly sliced (about 2 cups)
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1 ¾ teaspoons kosher salt, plus more to taste
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4 garlic cloves, finely chopped (about 4 teaspoons)
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1 tablespoon finely chopped peeled fresh ginger (from 1 [1/2-inch] piece)
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1 ½ teaspoons garam masala
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1 cup Madeira
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¾ cup sultanas (golden raisins)
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1/3 cup sliced almonds, lightly toasted
INSTRUCTIONS
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Remove chard stems and thick veins from chard leaves, and cut stems crosswise into 1/2-inch pieces. Cut leaves crosswise into 3/4-inch-wide ribbons. Set aside stems and leaves separately.
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Melt butter in a 12-inch stainless steel skillet over medium-high. Add onion and 1 teaspoon salt; cook, stirring often, until onion is lightly browned, 5 to 7 minutes. Add chard stems, garlic, ginger, and garam masala; cook, stirring constantly, until fragrant and well combined, about 2 minutes. Add Madeira; cook, stirring occasionally, until liquid reduces to about 1/4 cup, 8 to 10 minutes.
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Gradually add chard leaves to onion mixture in large handfuls, tossing and stirring until leaves begin to wilt before adding another handful, about 2 minutes total. Stir in sultanas and remaining 3/4 teaspoon salt. Reduce heat to medium-low; cook, stirring occasionally, until chard leaves and stems are tender, 2 to 3 minutes. Season with additional salt to taste.
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Using a slotted spoon, transfer chard mixture to a platter. If desired, reserve cooking liquid in skillet for serving separately. Sprinkle chard mixture with sliced almonds, and serve immediately.
