Tomato, chard (or collard greens) and spinach with toasted almonds

Adapted from Ottelonghi Simple - my latest in cookbook addictions.  I have one of his other cookbooks, Jerusalem, which also has delicious recipes, but way to complex for weeknights.  In this book, the ingredients are limited, and there are generally only a few steps to complete.

This is REALLY good!  Same day and next day.  The combination of limes with fresh herbs is delicious.  I picked the first few leaves of mint that sprouted this week.  And treated myself to some new caraway seeds that have so much more of a kick than the ones sitting in a McCormick container from whenever.

I had it over barley yesterday and millet today.  Millet is a gluten-free grain that I hadn't tried before.  It reminds me of couscous, but has to cook for 20 minutes.  The almonds should be reserved to top the dish the day it is served.

(See photo 4/23/21)

Ingredients:

1/4 cup olive oil, divided

1/2 cup sliced almonds - (I had slivered almonds, and needed more for the 2nd day)

1/2 tsp paprika

1.5 tsp caraway seeds

2 garlic cloves, thinly sliced

28 oz plum tomatoes (I used diced tomatoes)

1 lb 2 oz (500 gm) Swiss chard, stalks thinly sliced and leaves roughly chopped (I had collard greens)

4.5 oz spinach, roughly shredded

2 limes, finely zest to get 1 tsp, then juice to get 2 Tbsp (I used the zest of most of 1 lime ~ 1.5 - 2 tsp)

1 3/4 cup mint, roughly chopped - 35 grams (I only had a few  sprigs)

1 3/4 cups dill, roughly chopped - 35 grams

8 green onions into 1/2" pieces (1 cup)

Directions:

1) In a large sauté pan with a lid, head 2 Tbsp of the oil, the almonds, and paprika.  Fry for 2-3 minutes, until the almonds are golden brown, then transfer to a bowl, discarding the oil once cooled.

2) Return the pan to medium-high heat with the remaining 2 Tbsp of oil.  Once hot, add the caraway and garlic and fry for 1 minute, until they start to sizzle and brown.  

3) Add the tomatoes with their juice, chard, and 1/2 - 3/4 tsp salt and stir through , crushing the tomatoes as you go.  Cover the pan and continue to cook for 20 minutes, stirring every once in a while, until the chard wilts and the tomatoes break down.  

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