It’s funny how Moroccan jews are so strict about the distinction between Shabat or holiday food and everyday food – my mother never eat Shabat food on a yom chol , a weekday – and vice versa. My mother for example, would only eat this salad on Shabat dinner or Shabat lunch but never on a weekday. In my family I’m consider to be a rule breaker because I make this salad/mezze and other Shabat dishes whenever I feel like or when I have in hand some leafy greens that I don’t know what to do with.
This salad served over a bowl of quinoa with some avocado on top is the easiest and healthiest lunch.
What make this salad so delicious and fragrant? Moroccan Harissa.
Keep in mind that the leaves shrink, a lot! To make 1 serving, use at least 5 large leaves of kale, chard or both.
- 1 bunch of chard or kale or both (remove the hard spines of the kale)
- 1 - 2 tablespoon harissa
- 2 teaspoons lemon juice
- Combine all the ingredients below in a small bowl or jar
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 1 teaspoon sweet paprika
- ½ teaspoon hot paprika or ground cayenne pepper (optional)
- ½ teaspoon cumin
- Soak the kale and chard in cold water for a few minutes. Drain and cut into thin strips, about an half inch wide. Put them into a large skillet or wok and add 2-3 tablespoons water. Cook over medium heat, stirring occasionally, for about 5 minutes, until all the liquids evaporated.
- Add the harissa or the dressing to the skillet and cook for another 2 minutes, stirring continuously. The leaves should be coated with harissa or the dressing ingredients. Add lemon juice, remove from heat, and serve.