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. In my family I’m considered to be a rule breaker. I make this salad/mezze and other Shabat dishes whenever I feel like or whenever I have in hand some leafy greens that I don’t know what to do with.
You can eat this salad over a bowl of quinoa with some avocado or over a slice of a good bread.
Keep in mind that the leaves shrink, a lot! To make 1 serving, use at least 5 large leaves of kale, chard or both.
Harissa is what makes this salad delicious and fragrant.
- 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.