Friday, April 22, 2011

Moroccan chard

All the nutritional benefits of Swiss chard are captured in this lightly sautéed, flavourful dish. The recipe produces enough for one person, therefore, you should increase the quantities in accordance with the number of adults who will be eating.

Moroccan chard

                                                                                   Yield: 1 serving

Sliced chard stems and leaves,
paprika, cayenne, cumin
and lemon

2 large chard leaves with stalks, washed
1 small cloves of garlic, minced
1 teaspoon extra virgin olive oil
¼ cup vegetable or poultry stock
 large pinch of fresh ground black pepper
 large pinch of ground cumin
 large pinch of ground paprika
 large pinch of ground red (cayenne) pepper
1 tablespoon fresh lemon juice


1.  Slice the stems away from the washed chard leaves. Slice the stems crosswise, into 1 cm. (smaller than ½ in.) slices.

2. Slice the leaves crosswise, to produce strips about 1 cm. (less than ½ in.) wide.

2.  In a saute pan, heat the olive oil and add the minced garlic. Stir and cook until the garlic releases its fragrance. 

3. Add the sliced chard stems and vegetable or chicken stock. Reduce heat to simmer. Cook for 3 minutes..

4. Add spices. Stir and cook for 1 minute.

5. Add sliced leaves. Stir until leaves are wilted. Cover and simmer for 1 minute. Remove the cover and continue cooking for 2 minutes. 

6. Remove from heat and turn out into a small bowl. Sprinkle with lemon juice.

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