Moroccan-Inspired Chard and Broccoli

When we picked the chard up from the market on Sunday I mentioned to Matt that I wanted to use it in a brown rice dish. He suggested I do something with some Moroccan flavors using raisins & olives (I actually think it was just an excuse to buy olives because he loves them so much). From that suggestion I threw this dish together with what we had fresh in the fridge.

I wish this one was prettier to look at because it tasted so good. After all the indulging at Tour de Farm the day before, this was like a big plate of good for you & sometimes you just crave that. What really makes this dish flavor-wise is the play of the sweet & salty & tart. You could change up the vegetables to use whatever is in season, I can see it being a great vehicle for that overabundance of zucchini that comes a little later in the summer.

Moroccan-Inspired Chard & Broccoli

1 T olive oil
3 scallions, chopped
3 garlic scapes, chopped (or substitute a minced garlic clove)
6 chard leaves & stems, chopped, separate stems from leaves (Beet greens or kale would be great too)
2 c broccoli, chopped (I used baby broccoli but think regular would be better as it would stay crisper)
14 oz can whole or diced tomatoes with juice
1 T tomato paste
1/4 t ground cinnamon
1/2 t ground cumin
1 t lemon juice
salt & pepper
1/4 c golden raisins
handful of sliced almonds
10 kalamata olives, sliced
fresh cilantro, chopped
2 servings cooked brown rice

Heat the olive oil in large skillet over medium-high heat. Add the scallions & garlic scapes. Cook until starting to soften. Add the chard stems & sauté from 30 more seconds. Add the broccoli, tomatoes, tomato paste, cinnamon, cumin & lemon juice. Stir to blend. Bring to a boil. Turn the heat down & simmer until the the sauce thickens slightly & the broccoli is crisp tender, 5 - 10 minutes. Stir in the chard greens, raisins, almonds & olives. Allow the greens to just wilt. Taste & add salt & pepper as needed. Serve over rice & garnish with fresh cilantro.

Serves 2

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