Moroccan Style Chard

This is a recipe I make a lot when I have a big bunch of fresh chard. It is spicy, sweet, cooks quickly in a single pan (and a pot if making couscous, rice, or other accompaniment), and utilizes the entire bunch of chard, stems and all.

I have made variations of this dish using various proteins – almonds (probably my favorite), garbanzo beans, thinly sliced chicken, and ground beef.

I used ground beef tonight because I had some left over that needed to be used up.

The ground beef I had was 80/20, so I didn’t need to start with any oil in my skillet. If I was using leaner meat or keeping it vegan, I would add a splash of neutral flavored oil such as canola. I also tend to pull out my large cast iron skillet when using meat (to get that nice sear) and my slightly smaller non-stick when not using meat.

Heat up the skillet over medium-high heat and add oil if using. Thinly slice an entire bunch of chard, including the stems, and wash it well.

Add about a pound of ground or thinly sliced beef or chicken or 1 can of chickpeas (drained and rinsed) to the skillet and cook until browned and nearly cooked through.

Add in a couple of teaspoons of ras el hanout, about a teaspoon of harissa (adjust for your spiciness preferences), about a tablespoon of tomato paste, and a pinch or two of salt as needed. Stir to coat the meat or beans in the spices.

Mix in a small handful of currents or raisins and the sliced chard. Cook a few more minutes until the chard leaves are wilted and the stems are al dente. Add thinly sliced toasted almonds, if using, spoon over a bed of couscous, and dig in!