Active Time: 20 MinsTotal Time20 Mins
Yield: Serves 4 (serving size: about 3/4 cup)
Called bakoula in Morocco, this side salad is great with grilled meats or on a charcuterie board. Don’t throw away the Swiss chard stems; thinly slice them, then follow the method for the pickled onions in the Chermoula Smashed Potatoes.
Ingredients
- 1/3heaping cup blanched hazelnuts
- 1 3/4 teaspoons paprika, divided
- Pinch of cayenne pepper
- 1/4 cup olive oil
- 2 pounds Swiss chard, stemmed, leaves cut into 1-inch-wide strips (about 10 cups)
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 3 tablespoons finely chopped fresh cilantro
- 4garlic cloves, crushed
- 3/4 teaspoon ground cumin
- 3/8 teaspoon kosher salt
- 3 tablespoons plain whole-milk Greek yogurt
- 2 tablespoons fresh lemon juice
Nutritional Information
- Calories 241
- Fat 22g
- Satfat 3g
- Unsatfat 18g
- Protein 5g
- Carbohydrate 8g
- Fiber 4g
- Sugars 2g
- Added sugars 0g
- Sodium 381mg
- Calcium 9% DV
- Potassium 11% DV
- Calories 241
- Fat 22g
- Satfat 3g
- Unsatfat 18g
- Protein 5g
- Carbohydrate 8g
- Fiber 4g
- Sugars 2g
- Added sugars 0g
- Sodium 381mg
- Calcium 9% DV
- Potassium 11% DV
How to Make It
Step 1
Preheat oven to 400°F. Place hazelnuts on a baking sheet, and bake until toasted, 5 to 6 minutes. Coarsely chop nuts; place in a bowl. Stir in 1/4 teaspoon paprika and cayenne. Set aside.
Step 2
Heat oil in a large saucepan over medium. Add chard, parsley, cilantro, garlic, remaining 1 1/2 teaspoons paprika, cumin, and salt; cover and cook until chard is soft, about 8 minutes. Remove from heat.
Step 3
Stir together yogurt and lemon juice in a small bowl. Serve chard mixture at room temperature with a drizzle of yogurt sauce and a generous sprinkle of hazelnuts.
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