Chard with Ras el Hanout and Preserved Lemon
Traditionally, Moroccans would cook a hearty green like chard way down to an almost jam-like consistency. In this version, chef Mourad Lahlou takes a more Italian approach, blanching the greens and sauteing the stems. If you don't have Urfa pepper, substitute red pepper flakes.
Average Customer Rating:
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Customer Reviews for Chard with Ras el Hanout and Preserved Lemon
Review 1 for Chard with Ras el Hanout and Preserved Lemon
RDRichards
,Chattanooga
,TN
February 12, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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WOW! This is incredible
February 12, 2013
I printed this out a month ago and had a couple bunches of chard in the fridge so decided to give it a try before a dinner party in a few days. The proportions, timing, and techniques worked perfectly - absolutely PERFECTLY. It has a very complex flavor due to the ras el hanout, preserved lemon, and Urfa pepper. I can't wait for friends to try this.
Pros: Healthy, Appearance, Impressive, Will Make Again