Chard is one of the varieties of hybrid leafy vegetables whose leaves and roots are eaten. This plant is distinguished by its beautiful bright leaves. These leaves are harvested just before they mature, and they are sown at all times of the year when the fertilizer and water necessary for their growth are available. There are many ways to prepare and cook them, so in this article, we will present several ways to cook a healthy dish of chard leaves.
Chard with olive oil:
four tomatoes, medium in size, cut into cubes.
Onion, finely chopped.
A bite of finely chopped parsley.
A bite of chopped chard, finely chopped.
Eight leaves of chopped mint.
Five tablespoons of olive oil.
Two cups of canned chickpeas or boiled.
A small spoon of salt.
Three cups of water.
Method of preparation:
Mix the chard, mint, tomatoes, parsley, onions, lemon, olive oil and rice, then put this mixture of vegetables on the fire while adding water to it, and reduce the heat when it boils.
We continue the cooking process for thirty minutes until the vegetables are cooked, and later we add hummus.
Chard stuffed with rice:
three cups and a quarter of rice.
1 large onion, finely chopped.
A quarter cup of sunflower oil.
Two hundred and fifty grams of boiling paper.
Five hundred grams of minced meat.
A small spoon of salt.
A teaspoon of black pepper.
Two potatoes, sliced.
We wash the rice well several times until we get rid of the largest amount of starch, then soak it in warm water for fifteen minutes.
Heat oil in a skillet over medium heat, then add chopped onions to it until softened. Half the rice from the soaking water, and transfer the onions to a bowl with rice.
Heat two tablespoons of oil, and cook the meat in the same skillet.
Flavor the meat with salt and black pepper, and stir it occasionally to dry.
We remove the pan from the heat, put the meat with rice and mix all the filling together.
We put two tablespoons of the filling in the center of the chard paper, then wrap it on itself, and distribute the potato slices at the bottom of the saucepan, preferably the pressure cooker, then put the chard leaves in order.
Pour a quantity of water until the chard leaves are covered.
Cook boil over low heat for thirty to forty-five minutes.
Two batches of chard.
One hundred and fifty grams of minced meat.
One hundred and fifty grams of grated cheese.
Fifty grams of white cheese.
Tablespoon of butter.
Ten cloves of garlic.
Pinch of salt and black pepper.
Half a teaspoon of red pepper and cumin.
We wash the boiled leaves well, then cut them and boil the leaves in salted or steamed water.
Transfer the meat with butter in a skillet, and add salt and black pepper.
Put the cooked meat in a bowl, add boiling leaves, with garlic, salt, black and red pepper, cumin, white cheese, tomatoes and eggs, and mix well.
Add half the amount of grated cheese and mix again.
We put the meat mixture in an oven tray painted with butter, distribute the rest of the grated cheese, and put the tray in the oven for twenty minutes.
five hundred grams of chard leaves.
a teaspoon of salt.
½ teaspoon ground cumin.
Half a cup of brown lentils love.
Half a tablespoon of flour.
Medium onion, finely chopped.
Two and a half cups of hot water.
Two and a half tablespoons of olive oil.
A small piece of lemon, sliced.
How to prepare:
Wash the lentils well several times, then soak them for an hour in warm water.
We wash the leaves thoroughly, then chop them roughly.
We put the olive oil in a large skillet over the fire, and leave it until it warms, then put the chopped onions until softened.
Season the mixture with salt, cumin, and flour and mix well.
Boil the lentils in a saucepan over medium heat, then pour a quantity of water and leave it until it starts to boil.
Drain the lentils from boiling water and return them to the pot with the water cups, then add the chard leaves and stir the ingredients well.
Cover the pot and leave it for twenty minutes over low heat until the chard and lentils are soft.
Add the dissolved amount of flour with a quarter cup of water, and stir again well.
Remove the pan from the heat, pour the chard soup into a serving dish, and decorate the face with a lemon slice.