Sautéed Swiss Chard with Lemon and Almonds
A warm, simple side dish full of flavor, combining fresh lemon with the crunch of toasted almonds. For this recipe I used rainbow Swiss chard, whose green leaves and colorful stems make an everyday vegetable especially attractive.
I also served the sautéed chard with macaroni, turning a side dish into a satisfying warm meal. I forgot the butter the first time I cooked it, but decided to keep it in the recipe because it rounds out the flavors beautifully.
Ingredients
Serves 2 · About 15 minutes
- 250–300 g Swiss chard, preferably rainbow chard
- 20 g sliced almonds
- 15 ml olive oil
- 10 g butter
- 5 ml lemon juice
- ½ teaspoon finely grated lemon zest
- Salt and black pepper to taste
- Pinch of nutmeg (optional)
Optional for a main course: cooked macaroni or another short pasta.
Stovetop method
- Prepare the chard. Wash thoroughly, separate the stems from the leaves, cut stems into small pieces and roughly chop the leaves.
- Toast the almonds. In a dry skillet over medium heat, toast the sliced almonds for 1–2 minutes until lightly golden, stirring frequently. Set aside.
- Sauté the stems. Add olive oil to the skillet, then the stems. Cook for 4–5 minutes, stirring, until they start to soften.
- Add the leaves. Cook for another 3–4 minutes, just until tender but still colorful.
- Season. Add butter, let it melt, then stir in lemon juice, zest, salt, pepper and nutmeg if using.
- Serve. Spoon onto plates and scatter the toasted almonds over the top to keep them crisp.
Thermomix® method
For the best toasted texture, brown the almonds separately in a dry skillet. Wash the chard and chop stems and leaves separately.
- Pour the oil into the mixing bowl and heat 2 min / 120°C / spoon speed.
- Add the stems and cook 4 min / 120°C / reverse / spoon speed.
- Add the leaves without exceeding the bowl’s capacity. Cook 3 min / 120°C / reverse / spoon speed, extending the time slightly if needed.
- Add the butter, lemon juice, zest, salt, pepper and optional nutmeg. Mix 30 sec / reverse / spoon speed.
- Serve with toasted almonds on top.
A skillet offers more control over browning and texture. Thermomix® cooking times may vary with the amount and size of the chard pieces.
How to serve
Enjoy as a warm side dish with fish, meat or eggs. Alternatively, serve over cooked macaroni or another short pasta, as I did at home, for an easy main course.
Where to buy the ingredients
Germany
Look for Mangold at supermarkets and weekly markets (Wochenmarkt). Multicolored varieties are sold as bunter Mangold or Rainbow Mangold. Sliced almonds are Mandelblättchen, and lemon is Zitrone.
Spain
Look for acelgas at produce shops, traditional markets and supermarkets. Ordinary green chard works just as well. Sliced almonds are often sold with nuts or baking ingredients.
Latin America
Swiss chard is generally sold as acelga at markets and produce stores, depending on the country and season. Green chard can replace rainbow chard. If sliced almonds are unavailable, roughly chop whole almonds.
United States and other English-speaking countries
Look for Swiss chard or Rainbow chard at grocery stores and farmers’ markets. Use sliced almonds for the topping.
Tips for the best result
- Keep the butter: although I missed it the first time, it adds a soft richness that balances the lemon.
- Watch the almonds: they brown quickly and can easily burn.
- Do not overcook the leaves: aim for tender greens that retain some color and texture.
- Balance the lemon: it should brighten the dish rather than overpower the chard.
- Add pasta if you like: macaroni makes this into a warm main dish.
My experience
The colorful chard made the plate look especially inviting. I enjoyed the contrast between the sautéed leaves, bright lemon and crunchy almonds. I also served the vegetables with macaroni for a simple warm meal. Although I left out the butter that day, I decided to keep it in the final recipe for next time.
