Wednesday, June 30, 2010

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.
Moroccan Inspired Broccoli & Chard
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

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.© 2007-2010 Kathy Lewinski


Stacey Snacks said...

I am getting a huge delivery of freshly picked chard today!
I am making a tourte aux blettes w/ raisins and pine nuts with it all!
Can't wait!

Sippity Sup said...

I think it is perfectly pretty to look at! Not that I'd be looking at very long. Woof... GREG

grace said...

my goodness, what a beautiful dish! all the colors and shapes are simply lovely, and it's so garden-glorious! i love the moroccan flavors, too. well done!

Shaheen said...

I think it looks lovely and so appealing to the taste buds.

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t = teaspoon
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