Nieve’s Swiss Chard

Swiss Chard Spanish Style

In Spain, where Nieves is from originally, this is served as a first course.

Swiss chard growing on brook street plot - photo Nieves

  • A bunch of Swiss chard
  • 3 garlic cloves sliced
  • 1 tsp Spanish paprika
  • Pinch of sea salt or to taste
  • 2 Tbsp extra virgin olive oil or sunflower oil

Wash and cut the Swiss chard and cook in boiling water for no more than 15 minutes.

Drain well, and set aside.

Heat the oil in a pan, and add the sliced garlic, sauté for 2 minutes (don’t brown), then add the paprika, stir for 30 seconds (or it will burn) and add the Swiss chard and sea salt.

Let the flavours mix for 2 or 3 minutes and serve hot as a side dish.

Variation:
Add some cooked cubed potatoes at the same time you add the Swiss chard in the pan.

You can always cook the Swiss chard whole and then cut it once cooked.

If you don’t have any Spanish paprika try Hungarian, but the Spanish has a delicious smoky flavour. In Aylmer, you can  find Spanish paprika at Sol.

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