Chard Salad Morocco Recipes

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CHARD SALAD MOROCCO



Chard Salad Morocco image

Paprika, cumin and lemon juice dress a chard salad that's delicious and nutritious. This recipe appeared in Gourmet so long ago that it's not even on Epicurious.

Provided by fluffernutter

Categories     Chard

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2-2 lbs swiss chard, washed, chopped
2 tablespoons vegetable oil
1 tablespoon minced fresh garlic
1 tablespoon paprika
2 teaspoons ground cumin
2 tablespoons fresh lemon juice

Steps:

  • Boil the 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 large skillet and saute 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.

Nutrition Facts : Calories 106.2, Fat 7.6, SaturatedFat 1, Sodium 366, Carbohydrate 9, Fiber 3.5, Sugar 2.3, Protein 3.7

MOROCCAN BEET LEAF OR SWISS CHARD SALAD (SALADE DE BLETTES)



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

Provided by Joan Nathan

Categories     Salad     Appetizer     Quick & Easy     Rosh Hashanah/Yom Kippur     Swiss Cheese     Paprika     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 to 6 Servings

Number Of Ingredients 9

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

Steps:

  • 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.

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