Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
Milk Street Recipe
Sweet-Sour Swiss Chard with Apricots and Almonds
This sweet-tart side features a great combination of crisp-tender chard stems and silky, succulent leaves. Chewy dried apricots and toasted nuts add contrasting flavor and texture. Use rainbow chard if available—the multihued stems make the dish colorful. If you like, to make the chard even heartier or turn it into a vegetarian main, simply stir in a can of white beans or chickpeas, rinsed and drained, at the very end.
4-6
Servings
20 minutes
Ingredients
-
2
bunches Swiss chard (1½ pounds total), stems cut into 1-inch pieces, leaves torn into rough 2-inch pieces, reserved separately
-
2
medium shallots, halved and thinly sliced
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTLog In
Or subscribe
The New Milk Street Cookbook | Order + Save 40%!
EVERY RECIPE FROM THE FIRST 5 SEASONS