Ingredients:
2 bunches chard
3 tablespoons olive oil
1 onion, diced
¼ cup rice of choice
2 tablespoons finely chopped ginger
1 teaspoon ground cumin
1 teaspoon paprika
1 cup chopped cilantro stems and leaves
sea salt

Directions:

  1. Wash chard well, chop but don’t dry.
  2. Heat oil in a wide, heavy pot over medium heat. Add the onion, rice, ginger, cumin, and paprika. Stir to coat with the oil. Cook for 2 minutes, then add the cilantro and the chard. Sprinkle with 1 teaspoon salt, cover the pan, and cook until the volume has reduced, 10-15 minutes. Give everything a stir then reduce heat to low, re-cover and cook slowly for 40 minutes. There should be ample moisture in the pot, but check once or twice to make sure nothing is sticking on the bottom. If the pan seems dry, add a few tablespoons of water.
  3. Cook until the greens are really tender, 10-15 minutes more. Serve warm or at room temperature, with a squeeze of fresh lemon.

Serves 4-6