Called bakoula in Morocco, this side salad is great with grilled meats or on a charcuterie board. Don’t throw away the Swiss chard stems; thinly slice them, then follow the method for the pickled onions in the Chermoula Smashed Potatoes.

Nargisse Benkabbou
This Story Originally Appeared On cookinglight.com

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Recipe Summary test

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Place hazelnuts on a baking sheet, and bake until toasted, 5 to 6 minutes. Coarsely chop nuts; place in a bowl. Stir in 1/4 teaspoon paprika and cayenne. Set aside.

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  • Heat oil in a large saucepan over medium. Add chard, parsley, cilantro, garlic, remaining 1 1/2 teaspoons paprika, cumin, and salt; cover and cook until chard is soft, about 8 minutes. Remove from heat.

  • Stir together yogurt and lemon juice in a small bowl. Serve chard mixture at room temperature with a drizzle of yogurt sauce and a generous sprinkle of hazelnuts.

Nutrition Facts

241 calories; fat 22g; saturated fat 3g; protein 5g; carbohydrates 8g; fiber 4g; sugars 2g; sodium 381mg.
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