Moroccan Beet Leaf or Swiss Chard Salad _(Salade de Blettes)_

Name: Moroccan Beet Leaf or Swiss Chard Salad _(Salade de Blettes)_
Ingredients: 1/3 cup peanut, grapeseed, or vegetable oil; 2 bunches of Swiss chard or beet leaves with stems, coarsely chopped (about 1 pound); 4 cloves garlic, minced; Salt to taste; 1 teaspoon sweet paprika; 1 teaspoon ground cumin; 1 teaspoon harissa*, or to taste; 1/4 cup white vinegar or lemon juice; Freshly ground pepper to taste

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Servings: 5

Cost: $7.29 /serving

Author : Joan Nathan

african jewish moroccan

Moroccan Beet Leaf or Swiss Chard Salad _(Salade de Blettes)_

Ingredients

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1/3 cup peanut, grapeseed, or vegetable oil2 bunches of Swiss chard or beet leaves with stems, coarsely chopped (about 1 pound)4 cloves garlic, mincedSalt to taste1 teaspoon sweet paprika1 teaspoon ground cumin1 teaspoon harissa*, or to taste1/4 cup white vinegar or lemon juiceFreshly ground pepper to taste

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Instructions

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Heat the oil in a medium skillet. Toss in the garlic, sautéing until just fragrant, then add the chard and cook for a few minutes. Sprinkle on a little salt, the paprika, cumin, and harissa, and cook for another minute, stirring. Pour the vinegar or lemon juice into the pan, and cook for another minute, or until it has begun to evaporate. Season with salt and freshly ground pepper to taste. Serve at room temperature.