| ½ large | Onion, sliced lengthwise 1/4" thick (about 1 cup) |
| 2 ½ tablespoons | Extra virgin olive oil, divided |
| ¼ teaspoon | Spanish smoked paprika |
| 2 pounds | Swiss chard, center ribs discarded and leaves coarsely chopped |
| ½ cup | Golden raisins |
| ½ cup | Water |
| .2 cup | Coarsely chopped Maisie Jane's Natural Whole Almonds |
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In a 5- to 6-quart heavy pot over medium heat, cook onion with 1/4 teaspoon salt in 2 tablespoons oil. Stir until softened.
Sprinkle with paprika and cook, stirring, 1 minute.
Add chard in batches, stirring frequently, until wilted, then add raisins and water.
Cook, covered, stirring occasionally, until chard is tender, about 7 minutes. Season with salt.
Cook almonds in remaining 1/2 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3 to 5 minutes.
Sprinkle almonds over chard.
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