1/2 onion, sliced 1/4 inch thick
2 1/2 TB extra virgin olive oil, divided
1/4 teas. Spanish smoked paprika
2 Lbs. Swiss Chard, center ribs set aside and leaves chopped
1/2 cup golden raisins
1/2 cup water
14 coarsely chopped almonds with skins
4 oz. MacKenzie Creamery Garlic & Chive Chévre

Cook onion with 1/4 teas. salt in 2 Tb oil in a large heavy pot, over medium heat, stirring until softened. Sprinkle with paprika and cook, stirring 1 minute. Add chard in batches, stirring until wilted. Then add raisins and water. Cook, covered, stirring until chard is tender, about 7 minutes. Season with salt.

Cook almonds in remaining 1/2 TB. oil in a skilled over medium-low heat, stirring until golden, about 3 to 5 minutes. Sprinkle almonds and cheese over chard.

* You can use the remaining stems for a gratin, layered with bread crumbs, cheese, garlic and love.