Madeira-Braised Swiss Chard with Garam Masala, Sultanas, and Toasted Almonds

Fruity tastes bring complexity, and red wine’s acidity perks up the more mellow flavors that build up in a braise. Prepared white wines like sherry and port, which are white wines that have been augmented with a distilled spirit, often brandy, work especially well in braises; their abundant, fruity, and nutty taste profiles include another kind of depth.
Madeira-Braised Swiss Chard with Garam Masala, Sultanas, and Toasted Almonds
In this Madeira-Braised Swiss Chard with Garam Masala, Sultanas and Toasted Almonds, a savory-sweet Madeira-based sauce constructs a complex flavor. White raisins reiterate the taste of the Madeira, and toasted almonds bring out its fundamental nuttiness.
2 medium bunches red Swiss chard (about 1 1/2 pounds).

3 tablespoons saltless butter.

1 medium-size (8-ounce) red onion, cut in half and very finely sliced (about 2 cups).

1 3/4 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 1/2 teaspoons garam masala.

1 cup Madeira.

3/4 cup sultanas (golden raisins).

1/3 cup sliced almonds, gently toasted.
Eliminate 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. Reserve stems and leaves separately.

Add chard stems, garlic, ginger, and garam masala; cook, stirring constantly, until aromatic and well combined, about 2 minutes. Include Madeira; cook, stirring periodically, up until liquid reduces to about 1/4 cup, 8 to 10 minutes.

Slowly include chard leaves to onion mix in big handfuls, tossing and stirring up until leaves begin to wilt before including another handful, about 2 minutes amount to. Minimize heat to medium-low; cook, stirring sometimes, till chard leaves and stems are tender, 2 to 3 minutes.

Utilizing a slotted spoon, transfer chard mixture to a plate. If desired, reserve cooking liquid in skillet for serving separately. Sprinkle chard mix with chopped almonds, and serve instantly.

Recommended Pairing.
Nutty, dry Madeira: Blandy’s 5 Year Old Verdelho.

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