Swiss chard cooks down into tender, silky ribbons when braised with fruity Madeira and complex, tangy, earthy garam masala in this recipe. Be sure to have some bread on-hand to use to sop up the flavorful cooking liquid.
2 medium bunches red Swiss chard (about 1 1/2 pounds)
3 tablespoons unsalted butter
1 medium-size (8-ounce) red onion, halved and thinly sliced (about 2 cups)
1 ¾ teaspoons kosher salt, plus more to taste
4 garlic cloves, finely chopped (about 4 teaspoons)
1 tablespoon finely chopped peeled fresh ginger (from 1 [1/2-inch] piece)
1 ½ teaspoons garam masala
1 cup Madeira
¾ cup sultanas (golden raisins)
1/3 cup sliced almonds, lightly toasted
Remove chard stems and thick veins from chard leaves, and cut stems crosswise into 1/2-inch pieces. Cut leaves crosswise into 3/4-inch-wide ribbons. Set aside stems and leaves separately.
Melt butter in a 12-inch stainless steel skillet over medium-high. Add onion and 1 teaspoon salt; cook, stirring often, until onion is lightly browned, 5 to 7 minutes. Add chard stems, garlic, ginger, and garam masala; cook, stirring constantly, until fragrant and well combined, about 2 minutes. Add Madeira; cook, stirring occasionally, until liquid reduces to about 1/4 cup, 8 to 10 minutes.
Gradually add chard leaves to onion mixture in large handfuls, tossing and stirring until leaves begin to wilt before adding another handful, about 2 minutes total. Stir in sultanas and remaining 3/4 teaspoon salt. Reduce heat to medium-low; cook, stirring occasionally, until chard leaves and stems are tender, 2 to 3 minutes. Season with additional salt to taste.
Using a slotted spoon, transfer chard mixture to a platter. If desired, reserve cooking liquid in skillet for serving separately. Sprinkle chard mixture with sliced almonds, and serve immediately.
