Go Back Email Link

Warm Mangold (green Swiss chard) Salad

Author: Shelly


  • 1 Bunch of green Swiss chard
  • Salt
  • Juice of ½ lemon
  • 1 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 teaspoon sweet paprika
  • ½ teaspoon hot paprika or ground cayenne pepper (optional)
  • ½ teaspoon cumin


  • Rinse the green chard leaves with cold water. Cut them into thin strips, about half an inch and put in a large skillet or wok, with 2-4 tablespoons water. Add a little bit salt and cook over medium heat, stirring occasionally, for about 5 minutes.
  • Mix together the dressing ingredients and pour it into the skillet. Cook for 5 minutes, continuously stirring, until all the leaves are coated with the dressing.
  • Add the lemon juice, remove from heat and serve or store in a container in the fridge up to 2 days.


If you have Moroccan harissa you can add 1 tablespoon instead of the dressing.