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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This dish is a great way to use up summer Swiss Chard. It can be eaten hot, room temp, or cold... It has an earthy, wheaty, lemony taste that is quite addicting. Serve as a side for grilled meats or as a light lunch. Read more . It is also wonderful made with Spinach replacing Swiss Shard. Note** The amount of wheat used is quite personal so start out with less and add until it tastes right to you. Too little wheat is better than too much. Ingredients:
1/2 lb swiss chard leaves or a large colander heaping full, center stems removed and roughly chopped, washed and left wet. |
2 cloves garlic, crushed and minced |
2 shallots, minced |
1/2 cup #2 burghul (medium) |
juice of one lemon or to taste |
2 tbls olive oil |
salt and fresh ground pepper to taste |
Directions:
1. Wash and soak Burghul in enough water to cover for about 10 mins. Squeeze out as much water as possible, set aside.
2. Heat Oil in skillet over medium high. Add Shallots and cook until slightly browned. (about 4 minutes) Add Garlic and cook until fragrant. Add chopped Swiss Chard a little at a time and cook until it begins to wilt down. Season with Salt & Pepper. Stir in Burghul cover and cook about 15 minutes more until just tender.
3. Squeeze Lemon Juice over mixture and adjust seasoning just before serving.
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