Swiss Chard With Raisins And Almonds

• 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 jalapeno, seeded, thinly sliced
• 1 tablespoon finely grated lemon zest
• 2 teaspoons (or more) fresh lemon juice
• Kosher salt, freshly ground pepper

1. Bring Sherry and raisins to a simmer in a small saucepan. Remove from heat; let cool.
2. 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.
3. 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.

sherry, raisins, olive oil, almonds, garlic, swiss chard, red jalapeufo, lemon zest, lemon juice, kosher salt

Taken from www.epicurious.com/recipes/food/views/swiss-chard-with-raisins-and-almonds-51149270 (may not work)