Swiss Chard with Raisins and Almonds

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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1/2 cup dry Sherry
1/2 cup raisins
2 tablespoons olive oil
1/2 cup sliced almonds
4 garlic cloves, thinly sliced
4 bunches Swiss chard, center ribs and stems removed, leaves cut into 2″ pieces (about 16 cups)
1 Fresno chile or red jalapeƱo, seeded, thinly sliced
1 tablespoon finely grated lemon zest
2 teaspoons (or more) fresh lemon juice
Kosher salt, freshly ground pepper


Makes 6 to 8 servings

Bring Sherry and raisins to a simmer in a small saucepan. Remove from heat and let cool.

Heat oil in a large heavy pot over medium-high heat. Add almonds and cook, stirring frequently, until just beginning to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute more. Add chard by handfuls to pot, tossing to wilt between additions, and cook until tender, about 4 minutes.

Add raisins with soaking liquid, chile, lemon zest, and 2 teaspoons lemon juice. Season with salt, pepper, and more lemon juice, if desired, and toss to combine.