2 1/2 lb Swiss chard leaves, washed and coarsely chopped. The white stems are optional, if used wash and cut not too big.
1/2 tsp asafetida
1/3 cup olive oil
red chilli and salt to taste
- Heat the oil in a pan, just medium heat. Add the chilli and asafetida. Cook for a minute.
- If using the stems, add them now to the pan and cook for two or three minutes.
- Add the leaves and about 1/2 cup of water. Stir. Cover and let it cook for ten minutes, stirring occasionally. Cook for another five minutes without the lid to let the water evaporate.
- Add salt and serve warm.
NOTE - Use ghee or neutral oil for a more authentic Indian flavor. The hot peppers are optional. If using Indian chillies, use 2 or 3, or to taste. The Spanish chillies I keep in my pantry are so hot that a little strip does the trick.
If you are cannot find asafetida, substitute it for two cloves of garlic, peeled and slivered.