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Chard with Butter, Garlic, Onion, Apricots and Almonds
Serves 2-4.

1 bunch Swiss chard
1 tablespoon unsalted butter
1/4 large onion, chopped
1 large clove garlic, minced
1/4 cup white wine
2 tablespoons minced dried apricots
2 tablespoons chopped almonds, lightly toasted
salt and fresh ground pepper to taste

Cut stalks from chard and chop. Add chopped stalks to large amount
of rapidly boiling, amply salted water to which a 1/2 teaspoon
baking soda has been added (to help retain green color). As stalks
heat, finely chop chard leaves by rolling them up into a large
"cigar" and slicing finely with sharp knife. Hold knife at 90-degree
angle and cut these slices into thirds or quarters. Add leaves to
boiling stems and cook for 2 minutes, stirring constantly to assure
even cooking. Drain in colander and spread out to aid in prompt
cooling and reduce browning of leaves.

Melt butter in saute pan over low-medium heat. Gently cook onion
and garlic, stirring, until translucent and lovely smelling.
Increase heat to medium-high, add wine and apricots, and deglaze
pan. Once the fruit swells slightly, add the fully drained chard,
mix well, and add salt and pepper to taste. Saute for a minute or
so to allow flavors to blend. Just before serving, mix in toasted

Great with roasted or grilled poultry or lamb.


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