• Sauteed Swiss Chard with Almonds and Currants •

🌿Ayurvedic Insights:

Dark, leafy greens are drying, astringent, and perfect for absorbing the excess oil of pitta and kapha. The salt and warming garlic and pepper here also make this dish suitable for vata types to enjoy in the summer. 


🌿Serves 4 to 6

  • 2 bunches Swiss and/or rainbow chard (12 ounces each bunch)

  • ¼ cup extra-virgin olive oil

  • ½ cup dried currants

  • 1 teaspoon finely chopped garlic

  • ¼ teaspoon fine sea salt

  • 2 pinches of freshly ground black pepper 

  • 1 cup almonds, toasted and chopped


🌿Directions:

  1. Separate the chard leaves from the stems. Finely chop the stems and coarsely chop the leaves. 

  2. Heat a large saute pan over medium head for 1 minute. Swirl in the oil, then add the currants and chard. Cook until the chard is wilted, 3 to 4 minutes, tossing constantly. Stir in the garlic and cook for 30 seconds. Remove from the heat and season with salt and pepper. Sprinkle on the almonds. 

🌿Options:

You can use this recipe as a template and substitute raisins or dried cranberries for the currants and hazelnuts or pistachios for the almonds.