recipe from Lexi Beach, taken from Deborah Madison’s Vegetarian Cooking for Everyone
This is my favorite of all the chard recipes I tried last summer. So easy, and so delicious.
1 bunch chard
1 small onion, diced
1 clove garlic, minced
1 tsp paprika
1/4-1/2 bunch cilantro, roughly chopped
1-2 Tbsp olive oil
salt & pepper
Separate the leaves from the stems of the chard. Coarsely dice the stems and cut the leaves into ribbons. Put all the ingredients together in a pot with a little splash of water and stir it up. Turn the heat on to low and put a cover on the pot. Let it cook for 45 minutes, stirring once or twice as it cooks.
Swiss Chard Fritters – This is from the cookbook aromas of Aleppo and it tastes greeat.
1 bunch swiss chard, stems trimmed
4 eggs, beaten
1 onion finely chopped (about 1/2 cup)
1/2 tsp allspice
1 tsp cinnamon
1 tsp kosher salt
1 cup vegetable oil
Bring 1 inch of water to boil in a medium stockpot. Add the swiss chard, cover and cook for 2 minutes. Drain and chop the swiss chard thoroughly.
Mix the eggs, onion and spices well in a bowl. Stir in the swiss chard. This is the fritter batter.
Heat the oil in a skilllet over medium heat until it sizzles when it comes in contact with a drop of water. Add spoonfuls of batter and flatten them slightly. Fry each spoonful for 2 minutes, flipping once. Repeat until all the batter is done. Drain excess oil off the fritter by placing ti on a paper towel…and eat! These are best right out of the pan.
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