Almond Swiss VITAMINS A, B6, C

Almond Swiss VITAMINS A, B6, C

Ingredients:
¼ cup (40 g) almonds
1 bunch Swiss chard
4 tablespoons olive oil
2 tablespoons chopped garlic
1 x 28 oz (800 g) can diced tomatoes, puréed
½ cup (30 g) sundried tomatoes (not in oil), sliced
1 x 1 lb (454 g) pack orecchiette pasta

Directions:
sea salt and freshly ground black pepper
toasted almonds, to serve
1
Cover a baking sheet in parchment paper, and spread the almonds over the sheet.
Place under the broiler for 5 minutes, watching them very closely and stirring every
minute or so. Once they begin to brown on all sides, remove them from the broiler.
Once cool, chop them into small pieces and set aside.
2
Meanwhile, trim the stems from the chard leaves and dice the stems. Stack the
leaves four at a time and roll them into a tight cigar. Slice thinly, so that you end up
with long, thin ribbons of greens.
3
In a large skillet, heat 2 tablespoons of the oil and add the garlic, stirring frequently
so that it doesn’t brown. After 1 to 2 minutes, add the chard stems and sauté for 5
minutes until softened, then add the chard greens and a generous pinch of sea salt and
continue to cook the chard for 3 to 4 minutes, until wilted. Transfer to a bowl.
4
Return the skillet to the heat and add the remaining oil, puréed tomatoes, and
sundried tomatoes, and simmer for 15 minutes. The sundried tomatoes will rehydrate
in the sauce, adding to the depth of flavor. Return the chard to the pan, season to taste,
and heat through.
5
Cook the pasta according to package directions and then add it to the sauce. Serve
hot, topped with toasted almonds.
CALORIES (