Swiss chard stems in almond sauce

Ingredients

• 20-25 raw almonds (about 25 g), for the sauce
• 1 garlic clove, for the sauce
• 1 small piece stale bread (or 1 teaspoon breadcrumbs), for the sauce
• 3 tablespoons olive oil, for the sauce
• Black pepper, for the sauce
• A little water, if you want it thinner
• A bunch of fresh Swiss chard
• Salt
• A few sliced almonds, to garnish

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of sliced almonds
• What to use instead of bread
• What to use instead of black pepper

Instructions

1. Peel and chop the garlic.
2. Fry the garlic and almonds in the oil over low heat, and add the bread.
3. Blend everything with a little salt and pepper until smooth. If you want it thinner, add a little water and cook it for a few more minutes so it comes together. This is your almond sauce; set it aside.
4. Separate the chard leaves from the stems and save the leaves for another recipe.
5. Peel the outer fibers from the stems, as if you were peeling a banana: a thin skin will come off.
6. Cut the stems into pieces and boil them in salted water for about 10 minutes over high heat.
7. Drain them and add them to the almond sauce until it comes to a brief boil.
8. Garnish with sliced almonds and broil briefly.

Nutrition facts

Approximate, per serving (about 150 g). Calculated with data from USDA FoodData Central.