Eaten all year round, this dish is often prepared on Rosh Hashanah for the Sephardic seder, when Moroccan Jews recite a series of blessings over squash, leeks, dates, pomegranates, black-eyed peas, apples, the head of a fish or a lamb, and swiss chard and beet greens.
- Cook Time
- Prep Time
- 2 bunches of Swiss chard with stems (about 1 pound)
- ⅓ cup peanut or vegetable oil
- 4 garlic cloves, minced
- Salt to taste
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon Aleppo or crushed red pepper
- ¼ cup white vinegar
- Freshly ground black pepper to taste
1. Heat a pot of water to boiling. Blanch the Swiss chard until just wilted and bright green, 2 to 3 minutes. Plunge the leaves into a large bowl of ice water, and then wring out in a tea towel. Coarsely chop the chard.
2. Heat the oil in a medium skillet. Toss in the garlic, sautéing until just fragrant, and then add the chard, cooking for a minute.
3. Sprinkle on a little salt, the paprika, cumin, and hot pepper, and cook for another minute, stirring.
4. Pour the white vinegar into the pan, and cook for another minute or until it has begun to evaporate. Season with salt and freshly ground pepper to taste.
5. Serve at room temperature.