swiss chard with harissa

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.
You can buy or make your own Harissa, it’s actually very easy to make. 

Swiss Chard With Harissa

Servings: 2
Author: Shelly


  • 1 bunch Swiss chard or kale or both (if using kale, remove the spines)
  • 1 - 2 tablespoon harissa
  • 2 teaspoons lemon juice
  • Salt

In case you don’t have any harissa

  • 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
  • Salt


  • Soak the Swiss chard in cold water for a few minutes to remove sand and drain. Stack the leaves in a pile and cut them into 1" inch wide. Put them in a large skillet or wok with 2-3 tablespoons water and cook over medium heat, stirring occasionally, for about 5 minutes, until all the liquid is evaporated.
  • Add the harissa or dressing to the skillet and cook for another 2 minutes, stirring continuously until the leaves are coated in harissa or dressing. Add lemon juice, remove from heat, and serve as is or over toast.

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  1. נראה מעולה שלי. גם אני ממש בעניין של קייל לאחרונה – היום אנסה להכין את האריסה שלך ואז מחר לצהריים את המנה. הבלוג שלך מהממם אז מטיילת בו קצת עכשיו.. (:

    • Sigal, I still didn’t put the hebrew stickers on my keyboard, so forgive me that I respond in english. First of all I didn’t know there is kale in Israel, I guess now there is literally everything in our small country. Second, THANK YOU for your support and your firgun (there is no word for that in english – baduk). And thank you for the compliments. I have a feeling I can learn a lot from you xx

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