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

african jewish moroccan 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

Joan Nathan

4 to 6 Servings

Source

Ingredients

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

Method

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.