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:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Chard with Ras el Hanout and Preserved Lemon
Review 1 for Chard with Ras el Hanout and Preserved Lemon
5 out of 5
5 out of 5
RDRichards
,Chattanooga
,TN
February 12, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
Thank you! You have successfully submitted a comment for this review.
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