- 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 jalapeño, seeded, thinly sliced
- 1 tablespoon finely grated lemon zest
- 2 teaspoons (or more) fresh lemon juice
- Kosher salt, freshly ground pepper
Bring Sherry and raisins to a simmer in a small saucepan. Remove from heat; 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.