South Asia — Muslim traditions
Red Chard Saag
Red swiss chard come together in this South Asian dish, fragrant with ginger and simmered on the stove. Serve with naan bread or basamati rice.
25 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 20 min · 25 min total
- easy
- 1
Finely chop (or process) chard leaves. Set aside. Heat oil or ghee in heavy bottomed saute pan at med-high.
- 2
When oil is hot, add onion (be careful, as the oil may splatter) and sauté until transparent.
- 3
Add chopped chard and let wilt. Add vindaloo and reduce heat. Simmer covered, stirring occasionally, for 10-20 minutes or until desired consistency is reached.
- 4
If you find the mixture is getting dry, add water. After simmering, raise heat and add garlic and ginger.
- 5
Stir and heat for 5 minutes. Serve with Naan bread and/or basamati rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
