Swiss Chard Salad is cooked and spicy!
The added carrots are a wonderful match, and make the salad so colorful!
See why we eat our veggies in Morocco? That it is super healthy goes without saying. The salad will keep well a couple of days in the refrigerator.
This Swiss chard salad will be great with any dark leaves you might have on hand:
Spinach, kale, swiss chard, mustard greens, etc… any nice dark leaves you might find at the market on shopping day. All of them are not just delicious, but are also nutritional powerhouses.
You will think more often of making cooked salads!
Colorful, spicy and fun veggies? I’m there!
- 6 thin long carrots, peeled
- 1∕3 cup olive oil
- 4 large cloves garlic
- 2 ribs celery, peeled and cut in large chunks
- 1 large bunch Swiss chard or spinach, ribs and leaves, sliced thin
- Juice of 2 lemons, or a little more to taste
- 2 tablespoons paprika
- 1 tablespoon cumin
- Bottled hot sauce to taste
- Salt and pepper to taste
Boil the carrots in a little water until tender, then slice them ½ inch thick, or cut them into matchsticks.
Meanwhile heat the oil in a large skillet. In a food processor, mince the garlic. Add the celery and grind coarse, using the pulse button. Add to the skillet and sauté until just fragrant. Add the Swiss chard and cook about 10 minutes, until very reduced and very tender. Transfer the mixture to a bowl and add the cooked sliced carrots.
Whisk the dressing ingredients in a small bowl, and pour over the vegetables, mixing thoroughly.
Serve the Swiss Chard Salad at room temperature. Makes about 6 cups. Store refrigerated in a glass jar.