Easy

Swiss chard with paprika

Name: Swiss chard with paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Traditional
Ingredients: 500 g Swiss chard (trimmed weight, leaves and stalks); 100 g Onion (approximately half a medium onion, peeled); 9 g Garlic (about 3 peeled cloves; approximate weight); 35 g Extra virgin olive oil; 2 g Sweet paprika (approximately 1 level teaspoon); 15 ml Vinegar (wine vinegar; check the label if avoiding sulphites); 0.25 g Cinnamon (a small pinch, approximate quantity); 2 g Salt (approximate quantity; adjust at the end); 1500 ml Water (for boiling; discarded afterwards)

Total time45 min Preparation and possible waiting 15 min · Cooking 30 min

Preparation and possible waiting: 15 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings2

Allergens

Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Tender Swiss chard leaves and stalks tossed with onion, garlic and sweet paprika. A splash of vinegar and a pinch of cinnamon finish this simple saucepan-and-frying-pan side dish.

Jump to steps

15 minpreparation and possible waiting

30 mincooking

2servings

467 kcalwhole recipe

233 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 45 min Preparation and possible waiting 15 min · Cooking 30 min

Preparation and possible waiting: 15 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Side dish 30 to 60 minutes Traditional

Allergens

View full classification 16 tags

Diet

Vegan

Dish type

Side dishVegetables

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying panStrainerKitchen knife

Cuisine

Traditional

Season

All year round

Occasion

Everyday menuFor the whole family

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Side dish · Vegetables

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Swiss chard trimmed weight, leaves and stalks 500 g
Onion approximately half a medium onion, peeled 100 g
Garlic about 3 peeled cloves; approximate weight 9 g
Extra virgin olive oil 35 g
Sweet paprika approximately 1 level teaspoon 2 g
Vinegar wine vinegar; check the label if avoiding sulphites 15 ml
Cinnamon a small pinch, approximate quantity 0.25 g
Salt approximate quantity; adjust at the end · Approx. ⅓ level tsp of fine salt 2 g
Water for boiling; discarded afterwards 1500 ml

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Method

Wash the Swiss chard thoroughly, separate the leaves from the stalks and remove only damaged parts and tough strings. Cut the stalks into 1 cm pieces and the leaves into wide ribbons. Finely chop the onion and garlic separately.
Bring the water to the boil in a large saucepan. Add the stalks and simmer for about 8 minutes. Add the leaves and cook for another 3–4 minutes, until a knife passes easily through the stalks and the leaves are tender.
Drain the chard in a colander and press gently with a spoon to remove excess water without crushing it into a puree.
Heat the olive oil in a large frying pan over a medium-low heat. Cook the onion for about 8 minutes, stirring, until soft. Add the chopped garlic and cook for another minute without letting it brown too much.
Take the pan off the heat, add the paprika and stir for 15–20 seconds in the residual heat. Immediately add the drained chard, vinegar, cinnamon and salt. Return to a medium-low heat and toss for about 3 minutes to distribute the dressing and evaporate remaining moisture.
Divide between two plates and serve hot as a side dish.