Acelgas a la Malagueña
Region: Spain, Andalusia
Category: Vegetables
Season: Any
Difficulty: Easy and Quick
The Andalusian coastal port of Málaga is known for its seafood, but the local cooking is also favored with some appetizing vegetable preparations such as this one for Swiss chard that might have a provenance from far away lands. Although this is a typical Andalusian taste and it is really quite nice with grilled duck, it may have a connection with medieval Sicily which was once under the rule of the Spaniards.
Yield: Makes 4 servings
Preparation Time: 25 minutes
2 pounds Swiss chard, heavy central stem ribs removed, washed well several times and drained
6 tablespoons extra-virgin olive oil
3 large garlic cloves, finely chopped
¼ cup golden raisins
1 tablespoon hot paprika
Salt and freshly ground black pepper to taste
1 teaspoon white wine vinegar
1. Place the Swiss chard in a large steamer and wilt, covered, over high heat with only the water adhering to it from its last rinsing, about 4 to 5 minutes. Drain and chop coarsely.
2. In a large skillet, put the Swiss chard, olive oil, garlic, raisins, paprika, salt, pepper, and vinegar and turn the heat to medium-high. Cook until it begins to sizzle, about 3 minutes, reduce the heat to low and cook until the mixture is well coated and blended, about 15 minutes. Serve immediately.
Variation:
Note:
[photo: Michelle Van Vliet]
Posted: 07/22/2010
