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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.
bunches Swiss chard (1½ pounds total), stems cut into 1-inch pieces, leaves torn into rough 2-inch pieces, reserved separately
medium shallots, halved and thinly sliced
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