1 onion, finely diced
1/2 cup chopped cilantro
1/3 cup olive oil
1 teaspoon paprika
1 clove garlic crushed with 1 teaspoon salt
Salt and pepper to taste
1. In a wide, heavy pot, combine the chard, stems, onion, cilantro, oil, paprika and garlic. Add 1/4 cup water, cover tightly, and cook on low heat for 45 minutes.
2. Check once or twice to be sure there's enough moisture. If needed, add a few tablespoons water to prevent sticking. When done, adjust seasoning. Chard should be silky and fragrant.
Note: The long cooking here results in a denser, more flavorful, condimentlike vegetable. Just a few spoonfuls is enough for a serving or as seasoning for rice or lentils.
Per serving: 222 calories, 5 grams protein, 13 grams carbohydrates, 4 grams sugar, 19 grams fat, no cholesterol, 1,100 milligrams sodium, 5 grams dietary fiber.
Makes 6 servings
1 tablespoon extra-virgin olive oil or peanut oil
1 smoked ham hock or 1/4 pound slab bacon, diced
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