Swiss chard recipe

This Mediterranean Swiss chard recipe is easy and takes about 30 minutes. Traditional families eat Swiss chard about 3 times a week, a popular combination being rice with swiss chard.

Swiss chard recipe with rice

We have always eaten Swiss chard regularly. Little did we know that a simple Swiss chard recipe would be later praised as a superfood green, specially rich in nutrients.

Ingredients for this Swiss chard recipe

1 1/2 cup white rice - washed
1 bunch Swiss chard - chopped into 1 inch stripes
2 tablespoons olive oil
1 medium-sized onion - chopped
2 medium size ripe tomatoes - peeled and chopped
3 1/4 cups water hot water
Salt

For the picada

garlic
2 almonds - toasted
1/2 white bread slice - toasted
1 small handful Italian parsley leaves
2 tablespoons white wine

Swiss chard recipe preparation instructions

Chop the bottom stalks of the Swiss chard leaves and discard them. According to your personal preferences, you can also chop the thicker parts of the middle stalk. Wash the Swiss chard thoroughly.

Toast both sides of the unpeeled garlic and the slice bread in a frying pan or similar cookware. Toast the unpeeled almonds too if you bought them raw. Peel the garlic.

Prepare a sofregit of onion and tomato as follows: Heat the olive oil in a casserole. When the olive oil is hot, add the onion. When the onion is caramelized, add the tomato and cook for 8 minutes. Click here for a detailed explanation of this basic tomato sauce.

While the sofregit is cooking, prepare a picada as follows: Drop the garlic in a mortar and pound it with the pestle. Add the parsley leaves and pound them thoroughly. Add the almonds and pound it. Add the bread and pound the picada mixture thoroughly. Add the white wine and stir the picada with the pestle. Click here for a detailed explanation of the basic picada sauce.

When the sofregit is done, add the hot water. Bring it to a boil and add the rice. When the water resumes boiling add the picada. Stir the top of the rice briefly and softly. Add the Swiss chard on top of the rice. DO NOT STIR IT. Cook uncovered for 7 minutes over medium-high heat.

Cover the pot, and turn heat to low. Cook for 7 more minutes. Turn off heat, and leave it to rest for 5 minutes. Serves 2 as a main dish, and 4 as a side dish or accompaniment.

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