Tomato, chard, and spinach with toasted almonds

From Ottolenghi SIMPLE -

Very good.  I treated us to fresh caraway seeds from Fresh Market - much stronger taste than from my old McCormick's container.  

If not using right away, recipe recommends only 1 day in fridge, and add almonds when serving.  Serves 6 as a side dish

Ingredients:

1/4 cup olive oil

1/2 cup sliced almonds

1/2 tsp paprika

1.5 tsp caraway seeds

2 garlic cloves, thinly sliced

2 x 14.5 oz cans plum tomatoes

1 lb 2 oz swiss chard, stalks thinly sliced and leaves roughly chopped

salt

4.5 oz / 130 gm spinach, roughly shredded

2 limes finely zest to get 1 tsp, then juice to get 2 Tbsp

1.75 cups/ 35 gm mint, roughly chopped

1.75 cups / 35 gm dill, roughly chopped

8 green onions, chopped into 1/2 inch pieces (1 cup/ 80 gm)

Directions:

1) Place a large saute pan with a lid, over medium heat with 2 Tbsp oil, almonds, paprika.  Fry for 2-3 minutes until the almonds are golden brown, then transfer to a bowl, discarding the oil.

2) Return pan to medium-high heat with remaining 2 Tbsp oil.  Once hot, add the caraway and garlic and fry for 1 minute, until start to sizzle and brown.  Add tomatoes with their juice, chard, and 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.  Remove from the heat, stir in the spinach, lime zest, lime juice, mint, dill, and green onions.  Serve with the almonds sprinkled on top.