Red Chard With Festive Spices

• 1 large bunch of red-veined Swiss Chard
• 1/2 teaspoon caraway seeds
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, diced
• 2 ribs celery, diced
• 1/4 cup sherry (or white wine)
• 1/3 cup heavy cream
• 1/3 cup sour cream
• 1.5 tablespoons dried dill
• 1/8 teaspoon (scant) freshly grated nutmeg

1. Prepare the chard by washing and drying it well. Then strip the leaves from the tough stems and chop them roughly. Dice the stems and reserve.
2. In a heavy bottomed pan with a lid over medium-high heat, toast the caraway seeds in olive oil until fragrant, about one minute.
3. Add the butter to the pan, and when it's melted, saute the onion, celery, and chard stems with a pinch of salt and pepper until soft and translucent (but not brown), 5 to 7 minutes.
4. Deglaze the pan with sherry and add the chard leaves, tossing to coat. Cover the pan and wilt the chard leaves, about 5 minutes.
5. Whip together the cream, sour cream, and dill with a big pinch of salt and a few grinds of fresh cracked black pepper. When the chard has begun to wilt, stir in your cream mixture and reduce the heat to low. Grate the fresh nutmeg over your greens, and warm through, about 2 to 3 minutes.

chard, caraway seeds, olive oil, butter, onion, celery, sherry, heavy cream, sour cream, dill, nutmeg

Taken from food52.com/recipes/31352-red-chard-with-festive-spices (may not work)