by Helen's All Night Diner
View
my 26 recipes »
hardlikearmour's Testing Notes:
Expand CollapseHelen's All Night Diner's Notes:
Expand2 bunches Chard - any type Ask a question about this ingredient
3 or 4 tablespoons olive oil Ask a question about this ingredient
2 or 3 cloves garlic, very thinly sliced Ask a question about this ingredient
1/2 cup pitted kalamata olive, or your favorite olive, halved Ask a question about this ingredient
1/2 preserved lemon, about 2 tbs diced Ask a question about this ingredient
1 cup water, lightly salted Ask a question about this ingredient
freshly ground grains of paradise, to taste Ask a question about this ingredient
Wash the chard and dry. Cut the leaves from the stems, separating. Cut the stems into pieces about 3" long, set aside. Cut the leaves into about 3" slices, set aside.
Ask a question about this stepHeat the lightly salted water in a really big shallow pan. I use my 12" Circulon frying pan. Add the chard stems, cover, and simmer for about 3 minutes. Add the chard leaves, stir around, cover again & cook until just tender. Drain chard in large sieve.
Ask a question about this stepHeat the olive oil over medium flame in the same pan (no need to wash). Add the finely sliced garlic and stir until fragrant. Add the olives and preserved lemon. Stir around for a couple of minutes. Add the chard and stir to distribute the mixture evenly. Cook for about 5 minutes or so until everything is nice and hot and well combined. Place in a pretty serving dish. Top with freshly ground grains of paradise, to taste. You probably won't need any additional salt, since the preserved lemons and olives will add plenty of salty flavor.
Ask a question about this stepServe either hot or at room temperature.
Ask a question about this stepThanks! The chard holds up well to the preserved lemon & olives.
This sounds wonderful.
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
As hardlikearmour says, you do need to be careful with salt in this recipe. The preserved lemon and olives already have lots of salt in them, so you probably won't need to add any more!