chard
It is one of the hybrid leafy vegetables whose leaves and roots are eaten. This plant is distinguished by its beautiful shiny leaves. These leaves are picked just before they are fully mature, and planted any time of the year when the fertilizer and water needed for their growth are available. There are many ways to prepare and cook them, so we will in this article present you several ways to cook a healthy dish of chard leaves.
Swiss chard in olive oil
Ingredients
- Four tomatoes, medium size, cut into cubes.
- A finely chopped onion.
- A bunch of finely chopped parsley.
- A bunch of finely chopped Swiss chard.
- Eight mint leaves, chopped.
- Lemon juice.
- Five tablespoons of olive oil.
- Two cups of canned or boiled chickpeas.
- Small spoon of salt.
- Three cups of water.
how to prepare
- We mix the chard, mint, tomatoes, parsley, onions, lemon, olive oil and rice, then put this mixture of vegetables on the fire, adding water to it and reduce the heat when it boils.
- We continue the cooking process for thirty minutes until the vegetables are cooked, then add the chickpeas.
Chard stuffed with rice
Ingredients
- Three and a quarter cups of rice.
- A large finely chopped onion.
- A quarter cup of sunflower oil.
- Two hundred and fifty grams of parsley.
- Five hundred grams of minced meat.
- Small spoon of salt.
- A teaspoon of black pepper.
- Two potatoes, sliced.
how to prepare
- The rice is washed well several times to get rid of the greatest amount of starch, then soaked in warm water for fifteen minutes.
- Heat the oil in a skillet over medium heat, then add the chopped onions until soft.
- Drain the rice from the soaking water and transfer the onions to a bowl with the rice.
- Heat two tablespoons of oil and cook the meat in the same pan.
- Season the meat with salt and black pepper, turning it occasionally until it dries.
- Remove the pan from the heat, put the meat with the rice and mix all the filling together.
- We put two tablespoons of the filling in the center of the chard paper, then we roll it up on itself, and we distribute the slices of potatoes on the bottom of the pot, preferably a pressure cooker, then we put the Swiss chard leaves in order.
- Pour in enough water to cover the Swiss chard leaves.
- Cook the chard over low heat for thirty to forty-five minutes.
Swiss chard tagine
Ingredients
- Two bundles of Swiss chard.
- One hundred and fifty grams of minced meat.
- One hundred and fifty grams of grated cheese.
- Fifty grams of cottage cheese.
- tablespoon of butter.
- A piece of tomato.
- Ten cloves of garlic.
- Five eggs.
- Pinch of salt and black pepper.
- Half a teaspoon of red pepper and cumin.
how to prepare
- Wash the chard leaves well, then chop them and boil the leaves in salted or steamed water.
- Transfer the meat with the butter to a pan, add salt and black pepper.
- Put the cooked meat in a bowl, add the chard leaves, garlic, salt, black and red pepper, cumin, fromage blanc, tomatoes, eggs and mix well.
- Add half of the grated cheese and mix again.
- Put the meat mixture in a greased baking dish, spread the rest of the grated cheese and put the dish in the oven for twenty minutes.
Swiss chard soup
Ingredients
- Five hundred grams of chard leaves.
- One and a half teaspoons of salt.
- ½ teaspoon of ground cumin.
- Half a cup of brown lentil love.
- Half a tablespoon of flour.
- A medium sized onion, finely chopped.
- Two and a half cups of hot water.
- Two and a half tablespoons of olive oil.
- A small lemon, cut into slices.
how to prepare
- Wash the lentils well several times, then soak them for one hour in lukewarm water.
- Wash the chard leaves well, then roughly chop them.
- Put the olive oil in a wide frying pan on the fire, let it heat up, then put the chopped onions and stir until they soften.
- Season the mixture with salt, cumin and flour, and mix the ingredients well.
- Boil the lentils in a saucepan over medium heat, then pour a quantity of water and leave it until it begins to boil.
- Drain the lentils from the boiling water and return them to the pot with two cups of water, then add the chard leaves and stir well.
- Cover the pot and leave to stand for twenty minutes over low heat until the chard and lentils are cooked.
- Add the amount of flour dissolved with a quarter cup of water and mix the ingredients well again.
- Remove the pot from the heat, pour the Swiss chard soup into a serving dish and garnish with a slice of lemon.