Swiss Chard – Paprika – Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 red pepper (s)
- 2 bell peppers, yellow
- 400 g Swiss chard
- 2 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 2 tablespoon mustard, Dijon
- 5 tablespoon olive oil
- some coriander green
- salt
- pepper
- 1 chilli pepper (s), red, cut into fine strips
- 1 clove garlic, diced
- 3 tablespoon soy sauce
- 3 tablespoon honey, (acacia honey)
Print Recipe
Pin Recipe Instructions
- Quarter the peppers lengthways, remove the seeds, place the skin side up on a baking sheet and roast under the grill on the 2nd rack from the top for 8-10 minutes until the skin forms black bubbles. Take out of the oven, cover immediately with a damp kitchen towel. Let it cool down a little, peel off the skin and cut the pepper pieces in half diagonally (or quarter them if necessary).
- Wash chard; Cut the stalks into 2-3cm pieces and the leaves into approx. 5cm wide strips.
- Mix the remaining ingredients into a sauce and mix well with the vegetables. Let the mixture simmer in a large Dutch oven for about 10 minutes.
- Tastes warm with basmati rice or cold as a vegetable salad.
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