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SWISS CHARD - Swiss Chard with Ginger and Cumin
Nb persons: 6
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| Swiss Chard with Ginger and Cumin •F&W •STAFF-FAVORITE “I often use just one or two spices, such as the ginger and cumin in this Swiss chard,” says Madhur Jaffrey. “It’s a very northern Indian approach.” | |
| 1/4 cup plus 2 tablespoons | vegetable oil |
| 1 teaspoon | cumin seeds |
| 2 | jalapeños, minced |
| 1 1/2 tablespoons | minced fresh ginger |
| 3 pounds | Swiss chard—rinsed, stems cut into 1/2-inch pieces, leaves cut into 1-inch ribbons |
| Salt | |
| 1 1/2 tablespoons | fresh lemon juice |
In a large, deep skillet, heat the oil. Add the cumin and cook over moderately high heat until slightly darkened, 10 seconds. Add the jalapeños and ginger and cook, stirring, until fragrant, 1 minute. Stir in the chard leaves and stems with the water that clings to the leaves and a pinch of salt. Cover and cook over low heat, stirring, until the chard is tender, 12 minutes. Uncover and cook over high heat until most of the liquid has evaporated, 2 minutes. Add the lemon juice, season the chard with salt and serve.
PUBLISHED JANUARY 2012
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