Best Chard Salad Morocco Recipes

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MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Provided by Marian Burros

Categories     weekday, salads and dressings

Time 30m

Yield 8 servings

Number Of Ingredients 11

2 pounds carrots, peeled and cut across into 1/8-inch-thick slices
1 1/2 pounds Swiss chard, washed and stemmed
2 tablespoons ground cumin
1/2 cup fresh lemon juice
2 tablespoons white wine vinegar
1/2 cup olive oil
1 tablespoon grated lemon zest
2 tablespoons minced garlic
2 tablespoons chopped fresh parsley
1 tablespoon sugar
Kosher salt and freshly ground black pepper to taste

Steps:

  • Bring 2 large pots of water to boil. Add the carrots and cook just until tender, about 8 minutes. Drain and set aside. Meanwhile, add the Swiss chard to the second pot of water and blanch for 5 minutes. Drain and immediately plunge into a bowl of cold water. Drain, press out all of the water, chop coarsely and set aside.
  • Whisk together remaining ingredients except salt and pepper. Add the carrots and Swiss chard and toss. Season with salt and pepper. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 555 milligrams, Sugar 8 grams

MOROCCAN BEET LEAF OR SWISS CHARD SALAD (SALADE DE BLETTES)



Moroccan Beet Leaf or Swiss Chard Salad (Salade de Blettes) image

Provided by Joan Nathan

Categories     Salad     Appetizer     Quick & Easy     Rosh Hashanah/Yom Kippur     Swiss Cheese     Paprika     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 to 6 Servings

Number Of Ingredients 9

1/3 cup peanut, grapeseed, or vegetable oil
2 bunches of Swiss chard or beet leaves with stems, coarsely chopped (about 1 pound)
4 cloves garlic, minced
Salt to taste
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon harissa*, or to taste
1/4 cup white vinegar or lemon juice
Freshly ground pepper to taste

Steps:

  • Heat the oil in a medium skillet. Toss in the garlic, sautéing until just fragrant, then add the chard and cook for a few minutes. Sprinkle on a little salt, the paprika, cumin, and harissa, and cook for another minute, stirring. Pour the vinegar or lemon juice into the pan, and cook for another minute, or until it has begun to evaporate. Season with salt and freshly ground pepper to taste. Serve at room temperature.

MOROCCAN CHICKPEAS WITH CHARD



Moroccan Chickpeas With Chard image

An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and leaves lighten and freshen it up. Served with couscous or flatbread, it's a satisfying meatless meal on its own. Or serve it with roasted chicken, beef or lamb as a hearty side dish. If you can find rainbow chard, you'll get the best color here, but any chard variety (red, Swiss, yellow) will work well. You can find more Moroccan-inspired dishes here.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 21

4 tablespoons olive oil
2 Spanish onions, chopped
1 large jalapeño pepper, seeded if desired, chopped
4 garlic cloves, minced
1 teaspoon grated fresh ginger root
2 1/2 teaspoons kosher salt, more to taste
1 teaspoon ground turmeric
1 teaspoon sweet paprika
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
Pinch of cayenne
2 tablespoons tomato paste
1 fennel bulb, diced (save fronds for garnish)
1 very large bunch chard, stems sliced 1/2-inch thick, leaves torn into bite-size pieces
2 carrots, peeled and diced
1 large turnip, peeled and diced
1 pound dried chickpeas, soaked overnight in water to cover or quick-soaked (see Tip)
1/3 cup diced dried apricots
2 tablespoons chopped preserved lemon, more to taste
1/2 cup chopped cilantro, more for garnish

Steps:

  • Heat oil in a large pot over high heat. Add onion and jalapeño and sauté until limp, 3 minutes. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
  • Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover.
  • Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. Add more water if needed (this should be like a stew).
  • Add chard leaves, apricots and preserved lemon to pot and continue simmering until chard is tender, about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 11 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 515 milligrams, Sugar 13 grams, TransFat 0 grams

CHARD SALAD MOROCCO



Chard Salad Morocco image

Paprika, cumin and lemon juice dress a chard salad that's delicious and nutritious. This recipe appeared in Gourmet so long ago that it's not even on Epicurious.

Provided by fluffernutter

Categories     Chard

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2-2 lbs swiss chard, washed, chopped
2 tablespoons vegetable oil
1 tablespoon minced fresh garlic
1 tablespoon paprika
2 teaspoons ground cumin
2 tablespoons fresh lemon juice

Steps:

  • Boil the chard in salted water until tough stems can be pierced with a fork. Drain, pressing on the chard to squeeze out water.
  • Heat the oil in a large skillet and saute the garlic gently until golden. Add the chard, paprika, cumin, lemon juice, salt and pepper to taste and mix well.
  • Cook for 5 minutes, stirring occasionally. Let cool. Serve at room temperature or chilled.

Nutrition Facts : Calories 106.2, Fat 7.6, SaturatedFat 1, Sodium 366, Carbohydrate 9, Fiber 3.5, Sugar 2.3, Protein 3.7

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