Fried Swiss chard with shallots and almonds

Ingredients:

• 600 g of Swiss chard
• 1/3 cup almond needles
• 2 tbsp olive oil + extra for drizzling
• 2 large shallots, thinly sliced
• 1 tbsp apple cider vinegar, or more

Preparation:

1. Prepare the Swiss chard by removing the leaves from the stems with a knife. Slice the stems at a slight angle into slices approximately 1 cm thick. Spread the leaves loosely and chop into large pieces.
2. Toast the almonds in a large skillet over medium heat without oil, shaking the pan occasionally, until fragrant, 3-4 minutes. Transfer to a plate and set aside.
3. Heat the olive oil in the same pan and increase the heat to medium-high. Add the shallots and chard stems and cook, stirring frequently, until softened, about 6 minutes. If the pan starts to dry out too quickly, add 1-2 tablespoons of water.
4. Add a handful of chard leaves and a little salt, stirring until the leaves are wilted; continue adding leaves, adding a little salt, until all the leaves are wilted.
5. Transfer to a serving platter, drizzle with apple cider vinegar and a little olive oil, and sprinkle with slivered almonds and dried cherries, if using.