Moroccan cuisine · Vegetable Dishes

Selq Mtewem

Chard stems braised soft in olive oil with plenty of garlic, cumin and paprika.

Ingredients · for 4 servings

• 800 g chard
• 8 garlic cloves
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 tsp cayenne pepper
• 1 organic lemon
• 6 tbsp olive oil
• 1 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Wash the chard, separate the leaves from the stems, cut the stems into 4 cm pieces and the leaves into wide strips.
2. Parboil the stems in salted water for 8 min, add the leaves for the last 2 min, then drain everything well.
3. Slice the garlic thinly and let it steep in the olive oil over gentle heat for 3–4 min until pale gold and fragrant – it must not brown.
4. Stir in the cumin, paprika and cayenne pepper and toast for 30 sec so the spices release into the oil.
5. Add the chard, season with salt and pepper, and braise uncovered over medium heat for 10–12 min, turning several times, until the stems are translucent and all the liquid has evaporated.
6. Season with the lemon juice, sprinkle with chopped parsley and serve lukewarm as a side dish or mezze.