Spanish cuisine · Vegetable Dishes

Sautéed Swiss Chard

Swiss chard blanched and tossed with garlic, paprika and chickpeas in olive oil.

Ingredients · for 4 servings

• 800 g Swiss chard
• 1 can chickpeas (400 g)
• 5 garlic cloves
• 1 tsp paprika (sweet)
• 1 tsp cumin
• 1 tbsp sherry vinegar
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Separate the chard leaves from the stalks, cut the stalks into 2 cm pieces and roughly cut the leaves into strips.
2. Bring salted water to a boil, blanch the stalks first for 5 min., then the leaves for a further 2 min., refresh everything in cold water and squeeze out well by hand.
3. Tip the chickpeas into a sieve, rinse under cold water and drain well.
4. Cut the garlic into thin slices and fry in the olive oil over medium heat for 2 min. until pale golden, then add the cumin and paprika and immediately take the pan off the heat so the paprika doesn't turn bitter.
5. Return the chickpeas and chard to the heat in the pan and toss vigorously for 5–6 min., until everything is coated in the red oil and lightly caramelized.
6. Deglaze with the sherry vinegar, season with salt and pepper, and serve warm as a tapa or side dish.