Morocco-Chard Salad

[Guest guest]

Morocco-Chard Salad

 

12 to 16 ounces Swiss chard, washed, chopped

1 tablespoon vegetable oil

1 1/2 teaspoons minced garlic

1 1/2 teaspoons paprika

1 teaspoon ground cumin

1 tablespoon fresh lemon juice

 

Boil chard in salted water until tough stems can be pierced with a fork. Drain,

pressing on the chard to squeeze out water. Heat the oil in a skillet and sauté

the garlic gently until golden. Add the chard, paprika, cumin, lemon juice, salt

and pepper to taste and mix well. Cook for 5 minutes, stirring occasionally. Let

cool. Serve at room temperature or chilled.

Makes 2 to 3 servings.

 

 

[Guest guest]

Moroccan Chard Salad

 

 

Bless you--this looks great, and I grew about 3.2 metric buttloads of

chard this year

and froze it; I'll still be eating it come spring.

 

Heck, I've harvested it out of the snow; it's that hardy, The outer

leaves can be loosely

tied up into a sort of vase shape at season's end (note: loosely, and

with something softish!) This provides some shelter to the younger

growth. which can then be picked most of the winter, even here on the

line between zones 5 and 6, especially if there's some snow cover.

 

Rain

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