Tomato, chard and spinach with toasted almond

4 steps

Serve warm or at room temperature. Once cooked, can be kept up to one day in fridge. Just bring to room temp

Updated at: Thu, 17 Aug 2023 14:18:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories199.2 kcal (10%)

Total Fat14.3 g (20%)

Carbs15 g (6%)

Sugars5.9 g (7%)

Protein6.2 g (12%)

Sodium373.7 mg (19%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

¼ cupolive oil

50 gramsalmonds

sliced

½ tsppaprika

1 ½ tspcaraway seeds

2garlic cloves

thinly sliced

2 x 14.5 ozplum tomatoes

cans

500gswiss chard

stalks thinly sliced and leaves roughly chopped

salt

130gspinach

rougly shredded

2limes

finely zested to get 1 tsp zest then juiced to get 2 tablespoons juice

35gmint

roughly chopped

1 ¾ cupdill

roughly chopped

8green onions

chopped into 1/2 inch piedes

Instructions

Step 1

place a large sauté pan with a lid over medium heat with 2 tbsp. of the oil, the almonds and paprika. Fry for 2-3 minutes, until the almonds are golden brown, then transfer to a o bowl, discarding the oil once cool.

Step 2

Return pan to medium-low het with the remaining 2 tbsp. oil. Once hot, add the caraway and garlic and fry for 1 minute, until they start to sizzle and brown. Add the tomatoes with their juices, chard and 3/4 tsp salt and stir through, crushing the tomatoes as you go.

Step 3

Cover the pan and continue to cook for 20 minute, stirring every once in a while, until the chard wilts and the tomatoes break down.

Step 4

Remove from heat, stir in the spinach, lime zest, lime juice, the mint, dill and green onions. Serve with almonds sprinkled on top