Tomato, chard and spinach with fried almonds
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 as a side dish
Great served as a side dish, or as a vegan friendly meal to itself, drizzled with olive oil and mopped up with fresh, crusty bread.
This can also be used as a filling for a pie, just reduce the mix down at the end so that it's not so wet.
Ingredients
- 60ml olive oil
- 50g flaked almonds
- ½ tsp paprika
- 1½ tsp caraway seeds
- 2 garlic cloves, peeled and thinly sliced
- 2 x 400g tins whole plum tomatoes
- 500g Swiss chard (silverbeet), stalks finely sliced, leaves roughly chopped
- Salt
- 130g spinach, roughly shredded
- 35g mint leaves, roughly chopped
- 35g dill, roughly chopped
- 8 spring onions, cut into 1cm-thick pieces
- 2 limes – zest finely grated, to get 1 tsp, then juiced, to get 2 tbsp
Method
Heat the oven to 200C/180C fan. Put two tablespoons of oil, the almonds and paprika in a large sauté pan for which you have a lid, and fry on a medium heat for two to three minutes, until the nuts are golden brown, then transfer to a bowl with a slotted spoon and discard the oil.
Return the pan to a medium-high heat with the remaining two tablespoons of oil. Once hot, fry the caraway and garlic for a minute, until they start to sizzle and brown, then stir in the tomatoes, chard and three-quarters of a teaspoon of salt, crushing the tomatoes as you stir.
Cover the pan and leave to cook for 20 minutes, stirring every now and then, until the chard has wilted and the tomatoes have broken down. Turn off the heat, stir in the spinach, herbs, spring onions, and lime zest and juice.
When you are ready to serve, spoon the greens into a large shallow bowl or individual bowls and top with the fried almonds.
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