Amandine Geers’ recipe for fried chard with tomatoes and spices
Every week our culinary columnist Amandine Geers offers you a tasty recipe.
- Preparation. 15 minutes.
- Cooking. 20 minutes
- For 4 people. 4 to 8 chard leaves depending on their size – 2 fleshy tomatoes or 1 small jar of crushed tomatoes – 1 onion – 4 cloves of garlic – 3 branches of flat-leaf parsley – 3 tbsp. tablespoon of olive oil – 1 tbsp. coriander seeds – 1 tbsp. teaspoon of fenugreek seeds – 1 pinch of fennel seeds – salt and freshly ground pepper.
- Wash the chard. Cut the ribs into pieces, chop the leaves. Wash the tomatoes, crush them. Peel and degerm the onion and garlic before chopping them. Wash and chop the parsley.
- In a pan, brown the spices whole in olive oil for a few seconds over high heat. Add the garlic, onion and parsley. Mix. Let it melt for a few minutes.
- Add the chard, tomatoes and approximately 150 ml of water. Salt and pepper. Cook covered and over low heat for 15 minutes. You can prepare these vegetables in advance and reheat them gently before serving.