Chard Braised with Cilantro and Rice

Serves 8 / This takes about 45 minutes to cook, but the whole process is pretty much unattended. Leftovers are good cold, with a squeeze of lemon. Get recipes for Basic Brown, Black, or Green Lentils and Spicy Yogurt Sauce at

2 bunches chard (about 1 ½-2 pounds)

1 large clove garlic

1/2 teaspoon sea salt

3 tablespoons olive oil

1 medium to large onion, finely diced

1/3 cup long-grain brown or white rice

1/2 cup chopped fresh cilantro (stems are fine)

1 teaspoon paprika

1/4 cup water

4 cups cooked lentils

1 cup Spicy Yogurt Sauce (at or plain yogurt

1. Wash chard leaves but do not dry. Remove chard stems; trim and finely dice stems to yield 1½ cups. Cut leaves into 1-inch-wide ribbons. In a small bowl, crush garlic with salt.

2. Warm oil over medium-low heat in a deep, wide pot with a tight-fitting lid; then add chard stems, crushed garlic and salt, onion, rice, cilantro, paprika, and ¼ cup water. Give a stir and add chard leaves. Sprinkle with salt and toss with hands. Cover tightly and cook over low heat for 45 minutes. Check once or twice to make sure there’s enough moisture and nothing is sticking. If it is, add a few tablespoons water. When rice is done, adjust seasoning with salt and pepper. In the end, the chard will be soft and fragrant. Serve atop lentils, with yogurt drizzled over top.

PER SERVING (with ½ cup lentils and 2 tablespoons yogurt sauce): 245 cal, 26% fat cal, 7g fat, 1g sat fat, 1mg chol, 11g protein, 36g carb, 8g fiber, 697mg sodium

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