Stewed Chard

The name of chard in Hebrew - "silka" - comes from the same root as "select" - beet. Chard is a subspecies of beet, but only the leaves are edible. They should be large, shiny, dark green in color. Before preparing chard, it must be thoroughly rinsed and dried: it usually contains a lot of sand.

Ingredients

• 2 large bunches of chard, weighing about 300 g
• 3 stalks of celery
• 1 leek
• 3 cloves of garlic
• 1 chili pepper
• 4 tbsp. l. extra virgin olive oil
• juice of half a lemon
• coarse salt

Directions

1. Slice the chard stalks thinly across and wider the green leaves. Cut the celery into thin slices, the leeks into half rings, the chili peppers into rings. Peel and cut the garlic into slices.
2. Heat olive oil in a saucepan over medium heat and place the leeks. After 2 min. add celery and garlic, then chard stalks, simmer for 2 minutes. and add green leaves. Stir the vegetables, lightly crushing the herbs. Cook for another 3 minutes, the greens should turn brown.
3. Season with salt, lemon juice and sprinkle with chili rings.