Sally Obermeder's silverbeet with slivered almonds

Name: Sally Obermeder's silverbeet with slivered almonds
Yield: 4
Ingredients: 45 g (1½ oz /1/3 cup) silvered almonds; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 brown onion, chopped; 2 kg (4 lb 8 oz/2 bunches) rainbow silverbeet (Swiss chard), stems sliced and reserved, leaves sliced; 75 g (2 ¾ oz/ ½ cup) dried cranberries; zest of ½ lemon; 1 tablespoon lemon juice, plus extra to taste

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by Sally Obermeder

delicious.com.au contributor

Jan 23, 2017

This lusciously coloured concoction is a fresh addition to any dinner table that caters to the gluten-free, sugar-free, and dairy-free among us.

45 g (1½ oz /1/3 cup) silvered almonds
2 tablespoons olive oil
2 garlic cloves, minced
1 brown onion, chopped
2 kg (4 lb 8 oz/2 bunches) rainbow silverbeet (Swiss chard), stems sliced and reserved, leaves sliced
75 g (2 ¾ oz/ ½ cup) dried cranberries
zest of ½ lemon
1 tablespoon lemon juice, plus extra to taste

Method

1.

Toast the almonds in a frying pan over medium-high heat. Once they begin to develop a golden brown colour, remove from the heat and transfer to a bowl.
2.

Heat 1 tablespoon of olive oil in the pan over medium-high heat and sauté garlic, onion and silverbeet stems until softened. Add the silverbeet stems and stir until softened.
3.

Remove from the heat, add the cranberries and almonds, lemon zest, lemon juice and the remaining tablespoon of olive oil. Season with salt and freshly ground black pepper.
4.

Toss to combine and serve.