Don’t be put off by the long cooking time–in the end the flavor goes far beyond what’s possible with a cursory blanching. A few spoonfuls suffice for a serving, or you can use this effectively as a seasoning for rice or lentils. Serves 4
2 large bunches chard, about 2 pounds, leaves sliced into 1 inch wide ribbons
1 1/2 cups of the chard stems, trimmed and diced
1 onion, finely diced
1/2 cup chopped cilantro
1/3 cup olive oil
1 teaspoon paprika
1 garlic clove pounded with 1 teaspoon salt
Salt and freshly milled pepper
Place all ingredients in a wide, heavy pot with a few pinches of salt. Add 1/4 cup water, cover tightly, and cook over low heat for 45 minutes. Check once or twice to make sure there’s enough moisture. If anything is sticking, add a few tablespoons of water. When done, taste for salt and season with pepper. The chard should be silky and very fragrant.
from Deborah Madison’s Vegetarian Cooking for Everyone.
Created the above dish with 2 variations. I used coconut oil, and only about 1/4 cup. No extra H2O required. Didn’t need any S&P other than for the garlic.
Melts in your mouth….very delicious….and I might add nutritious.