Photo: Ernest Porzi
Chard with Ras el Hanout and Preserved Lemon
10 ingredients
Serves 6.
openrecipes
Traditionally, Moroccans would cook a hearty green like chard way down to an almost jam-like consistency. In this version, chef Mourad Lahlou takes a more Italian approach, blanching the greens and sautéing the stems. If you don’t have Urfa pepper, substitute red pepper flakes.
Estimated Nutrition (whole recipe, rough)
189
Calories
2g
Protein
14g
Fat
17g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 bunches rainbow chard, each 10 oz., preferably with red and
- gold stalks
- Kosher salt, to taste
- 1/4 cup grapeseed or canola oil
- 1/2 cup diced yellow onion (1/8-inch dice)
- 1 Tbs. ras el hanout
- 1 Tbs. fresh lemon juice, preferably Meyer lemon
- 1/4 cup diced preserved lemon rind
- 1 1/2 tsp. Urfa pepper or red pepper flakes
- Extra-virgin olive oil for drizzling (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes