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Sweet-Sour Swiss Chard with Apricots and Almonds

4-6 Servings

20 minutes

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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.



20 minutes


  • 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

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Emily L.

Why can't I print the entire recipe? I am signed in to my account, and I printed another recipe, but the directions for this are obscured. I copied it to " clipboard," but I can't find how to access it from there. Thanks for help

Lynn C.

Hi Emily -

To the left of the ingredient list is a little flag that says "Print," which should allow you to print the whole recipe. The clipboard is not a feature on our website, but a special location in your computer's memory that temporarily stores cut or copied data from a document. Once something is stored in the clipboard, it can then be pasted to a new location. The clipboard holds its information until you cut or copy something else, or log out of the computer. It is essentially the computer's way of making it so you can copy and paste something. And for our website, that particular feature allows people to easily copy and paste the ingredients list without having to do much work at all. Hope that helps!

The Milk Street Team

Cheryl F.

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Jonathan M.

Made this for lunch. It's good, but IMO there's too much apricot, honey and vinegar for the amount of chard. Next time I'll cut those in half. Otherwise, excellent.