Ingredients
5 tbsp. EVOO
1 large red onion or 3 large shallots, quartered and thinly sliced
1 large bunch Swiss chard, stems and leaves separated and coarsely chopped
4 large cloves garlic, thinly sliced
1 tsp. Aleppo pepper or chili flakes
1 cup vegetable stock or bone broth
1 bunch kale, stems discarded and leaves coarsely chopped
⅛ tsp. freshly grated nutmeg
2 - 3 cups fresh spinach
1 cup coarsely chopped cilantro, dill, parsley, and mint leaves
1 lemon, juiced
Rice or charred bread, for serving
Preparation
Step 1
In a large deep skillet, cast-iron skillet, or Dutch oven, heat 3 tbsp. EVOO, three turns of the pan, over medium. Add onion, chard stems, and a pinch of salt and cook for a few minutes, until starting to soften. Add garlic and Aleppo pepper and stir for 1 minute. Pour in stock, then stir in the chard and kale leaves. Season with nutmeg. Cover and simmer until wilted and tender, 7 to 8 minutes. Stir in the spinach and herbs; cook until spinach is wilted, 2 to 3 minutes. Turn off heat and stir in lemon juice and remaining 2 tbsp. EVOO. Serve with rice or charred bread.
