Tomato, chard and spinach with toasted almonds

 From Ottelenghi Simple

Serve room temperature or warm.  Serve over a grain.  Will try cooking with the lid off next time to try to avoid the chard turning dark green instead of bright (according to FOK). Lime with herbs was refreshing, but will try to better balance dill with mint.  It's much easier to get a large amount of dill from a bunch!

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

28 oz plum tomatoes

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

salt

4.5 oz spinach, roughly shredded

 2 limes, finely zest to  get 1 tsp and juice for 2 Tbsp

1.75 cups mint, roughly chopped

1.75 cups dill, roughly chopped (don't overdo it with this; balance with mint)

8 green onions, chopped into 1/2 inch pieces

DIRECTIONS:

1) Place a large saute 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 bowl, discarding the oil once cooked.

2) Return the pan to medium-high heat 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 juice, chard, and 3/4 tsp of 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, the mint, dill and green onions.  Serve with almonds sprinkled on top.

Can serve with grains, with or without yogurt, perhaps.