Chard with spices

Ingredients

• 500 grams of chard
•  2 cups of water (480 milliliters)
•  1 tablespoon of olive oil
•  1 onion
•  1 green pepper
•  1 tablespoon lemon juice
•  1 teaspoon salt
•  ½ teaspoon cardamom
•  ½ teaspoon paprika
•  8 garlic cloves
•  2 tablespoons grated fresh ginger
•  1 pinch of pepper

Lets go cook

1. To make the spiced chard faster, leave all the ingredients ready. To do this, chop the chard, cut the pepper and onion into cubes and slice the garlic.

2. Place the chard in a pot with the water and bring it to a boil. Lower the heat, cover the pot, and cook the chard over low heat until tender. Drain the chard once cooked and reserve the cooking water.

3. Heat a pot with oil and fry the onion until it starts to brown. Add the garlic and cook one more minute. Add the chard, a tablespoon of olive oil and the water from cooking the vegetables. Continue cooking the Ethiopian chard without covering the pot, keeping it at a small boil until the water evaporates, for 10-15 minutes.

4.Add the bell pepper, lemon juice, salt, cardamom, pepper, ginger and paprika. Cook the chard with spices until the pepper softens.

5. Now the Ethiopian Spiced Swiss Chard is ready to serve. As we said, they can be eaten with Ethiopian injera bread or served as an accompaniment to vegetable meat, roasted vegetables… More recipes on my Vegspiration blog, I’ll wait for you!