0 0
Moroccan Chard Leaves

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Swiss Chard a lot because they shrink when cooked
4 Garlic Cloves 3-4
Extra-Virgin Olive Oil
1 Cumin TBSP
1 Tomato paste TBSP
1 Turmeric Powder TSP (or more)
4 Lemon Juice TBSP
Hot Red Chile Pepper To taste
Koshar Salt

Nutritional information

155
Calories
8g
Fat
1.1g
Saturated Fat
0mg
Cholesterol
233mg
Sodium
23.3g
Carbohydrate
4g
Fiber
18.1g
Sugars
3.6g
Protein
63mg
Calcium
3mg
Iron
729mg
Potassium

Moroccan Chard Leaves

The Moroccan Chard Leaves is one of the favorite side dishes of Mediterranean World

  • 25 minutes
  • Serves 2
  • Easy

Ingredients

Directions

Share
RSS

The Moroccan Chard Leaves is one of my favorite side dishes. Every time I cook this green dish, I’m surprised by all the flavors blasting in my mouth. This is exactly what I love about the Mediterranean kitchen and especially the Moroccan kitchen.

The swiss chard is really an underrated superfood. It is powerhouse full of vitamins A, C, and K. The swiss chard is also a good source of dietary fibers, potassium, and magnesium. When adding the spices I can really taste the Mediterranean flavors with every bite.

I really love this dish and I think you can enjoy it too. It’s perfect as a side dish for lunch or even on a vegetarian dinner.  If that is not enough, the Moroccan Chard Leaves are super easy to make. All it takes is 5 min of work and another 15 min- 1 hour of cooking (depending on your preference) and it’s ready.

 

 

(Visited 129 times, 1 visits today)
RSS

Steps

1
Done

Prepare Ingredients

1.Clean thoroughly and Chop the organic swiss chard (cut to big pieces including the stem as it will shrink when cooking)
2. you can put the leaves in boiling water but it's not necessary. Remember to dry them well.
3. Heat a pan with olive oil and toss the fry the garlic cloves for 30 seconds and add the swiss chard leaves

2
Done

1. When the chard leaves shrink a lot add the Paprika, Turmeric, tomato paste, and salt. Add red chili pepper if you like it spicy otherwise don't use.
2. Keep stirring until the leaves and stalk is soften to your liking it can be anywhere from 15 min to a full hour
3. Just before you are ready to turn off the heat add the cumin stir and take it off the stove top. Add the lemon and let it cool down. It tastes better served cold but you can also eat it warm.

previous
Bacon Wrapped Pesto Chicken
next
Mediterranean Low Carb Chicken Tenders (Israeli Schnitzel)
previous
Bacon Wrapped Pesto Chicken
next
Mediterranean Low Carb Chicken Tenders (Israeli Schnitzel)

Add Your Comment

RSS