Side-of-greens with crispy garlic

Instructions

1. Heat 3 tablespoons of theoil in a large sauté pan on medium-high heat. Add the onions, ¼ tsp of salt anda good grind of pepper, andcook, stirring occasionally, for 12–15 minutes or until softened and browned. Turn the heat down to medium if they get too dark too quickly. Stir through the tablespoon of sumac and transfer the onions to a bowl.
2. Return the pan to medium-high heat along with the remaining 3 tablespoons of oil. Add the chard stalks and ½ tsp of salt and cook for 4 minutes, stirring occasionally, or until starting to soften and lightly colour. Add the crushed garlic and cook for 30 seconds more. Now stir in the chard leaves, a third at a time, along with ½ tsp of salt and a good grind of pepper, and cook for another 6–7 minutes or until wilted and most of the liquid has evaporated. Remove from the heat and stir through half of the lemon juice and all the sumac onions.
3. Meanwhile, make the crispy garlic. Put the oil and the sliced garlic into a small frying pan and place it on medium heat. Cook for 8 minutes, or until the garlic starts to turn golden and crispy. Drain in a sieve set over a bowl, reserving the garlic and its oil separately. Add the raisins to the warm garlic oil and set aside. When cool, stir through the dill.
4. Transfer the chard mixture toa large platter with a lip and spoon over the remaining lemon juice. Top with the raisin mixture and sprinkle with the crispy garlicand extra sumac.