Vegan Extremaduran-style Swiss chard

Name: Vegan Extremaduran-style Swiss chard
Total time: 60 min
Yield: For 6 servings
Ingredients: 1 kg. chard; 1 kg potato; 4 garlic cloves; 1 red onion; 1 teaspoon sweet paprika; 1 teaspoon salt; 3 tablespoons chickpea flour; 250 ml. water; 1 tablespoon vinegar; A pinch of pepper; extra virgin olive oil

1 hTotal time

EasyDifficulty

6Servings

This is a traditional dish from the Extremadura region, where Swiss chard, potato and onion combine beautifully for a flavorful dish, nicely seasoned thanks to the touch of garlic and, especially, paprika.

This gratin-style, cholesterol-free version has a more delicate, lighter flavor and a firm yet tender texture that holds all the ingredients together deliciously.

For all these qualities, this popular recipe is ideal for adding chard to our diet in an eye-catching, simple format and, above all, in a very, very tasty way.

Chard was introduced by the Arabs, and today it is highly valued for its great nutritional richness, as it provides protein, antioxidants such as beta-carotene, fiber, vitamins A, C, E and the B group, and minerals such as calcium, iron, potassium and magnesium.

Thus, chard, together with the other components of this dish, makes it rich in flavonoids, beta-carotene, fiber, protein, allicin, alliin, terpenoids, lecithin, carbohydrates, omega-6 and omega-9 fatty acids, vitamins A, C, E, K and the B group (B1, B2, B3, B5, B6 and B9, or folic acid); sulfur, calcium, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium and zinc.

Categories

First courses

For 6 servings

Measurement system

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Step 1
Wash the chard well to remove all the dirt, remove the stalks (the white part), cut the leaves into pieces and boil them in a pot with water and salt. Let them cook for 15 minutes until soft, drain and set aside.
Step 2
Peel the potatoes, wash them and cut them into slices about 0.5 cm thick. Season with salt and pepper and set aside too.
Step 3
Cut the onion into julienne strips and set it aside with the potatoes.

Step 4
In a large pan, heat plenty of frying oil over medium heat and, when it is hot, add the potatoes and onion together. Stir carefully so they cook evenly and don't fall apart, and let them cook for 15 minutes. When the potatoes and onion are fried, turn off the heat, place them in a strainer to remove excess oil and set aside.
Step 5
In a glass, we toss 50 ml. water and the paprika and stir well. We reserve
Step 6
Leave about 2 tablespoons of the oil used to fry the potatoes and onion and heat it again, now over low heat. In the warm oil, add the peeled, crushed garlic so it releases more flavor. Let it brown and, when golden, remove it from the pan.
Step 7
In the same pan, add the well-drained chard, sauté it for a couple of minutes in the oil and then add the mixture of water and paprika we prepared earlier.
Step 8
Add the potatoes and continue sautéing everything together for 5 minutes, stirring carefully so the potatoes don't break.
Step 9
In a bowl, add the chickpea flour, a pinch of salt, 200 ml. water and the tablespoon of vinegar, beat everything until you get a homogeneous mixture and set aside.
Step 10
Preheat the oven to 175 °C and, meanwhile, transfer the potatoes with the onion and the chard to an ovenproof dish, spread them evenly over the dish and pour over the mixture of water, chickpea flour and vinegar prepared in the bowl, making sure everything is well distributed and well coated so it sets properly.
Step 11
Put the dish in the oven and bake for 20 minutes. After this time, take the dish out of the oven and serve.