Vegan Extremaduran-style Swiss chard

Name: Vegan Extremaduran-style Swiss chard
Total time: 60 min
Yield: For 6 servings
Ingredients: 1 kg. Swiss 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; 1 pinch of black pepper; extra virgin olive oil

1 hTotal time

EasyDifficulty

6Servings

This is a traditional dish from the region of Extremadura, where Swiss chard, potato and onion come together beautifully to create a tasty, well-seasoned flavour thanks to a touch of garlic and, above all, paprika.

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

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

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, fibre, vitamins A, C, E and B-group vitamins, and minerals such as calcium, iron, potassium and magnesium.

Chard, together with the other ingredients that make up this dish, makes it rich in flavonoids, beta-carotene, fibre, protein, allicin, alliin, terpenoids, lecithin, carbohydrates, omega-6 and omega-9 fatty acids, vitamins A, C, E, K and B-group vitamins (B1, B2, B3, B5, B6 and B9 or folic acid); sulphur, 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
We peel the potatoes, wash them, and cut them into slices approximately 0.5 cm thick. We season them with salt and pepper and set them aside.
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, add 50 ml. water and the paprika and stir well. Set aside.
Step 6
Leave only enough frying oil in the pan to cover the bottom 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
En la misma sartén, echamos las acelgas bien escurridas, las dejamos un par de minutos rehogando en el aceite y, seguidamente, agregamos la mezcla de agua y pimentón que habíamos preparado.
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, while it's heating, transfer the potatoes, onion, and chard to an ovenproof dish. Spread them evenly throughout the dish and pour over the mixture of water, chickpea flour, and vinegar that you prepared in the bowl, making sure that everything is well distributed and well coated so that 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.