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Braised Chard with Cilantro
- Active Time 10m
- Total Time 55m
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.
- 2 large bunches chard, about 2 pounds, leaves sliced into 1-inch-wide ribbons
- 1 1/2 cups of diced chard stems
- 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 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.
Recipe reprinted by permission of Broadway Books. All rights reserved.
nutrition information per serving
220 calories; 19g total fat; 0mg cholesterol; 560mg sodium; 13g carbohydrates; 5g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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