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Side-of-greens with crispy garlic
Serves 4 Starters and mains
Ingredients
- 135ml olive oil
- 2 red onions, halved and cut into 1cm-thick slices
- 1 1/4tsp salt
- 1tbsp sumac, plus 1/2tsp to serve
- 750g rainbow chard, stalks cut into 3–4cm lengths, leaves roughly torn in half
- 10 garlic cloves, 5 of them crushed, 5 sliced
- 65ml lemon juice (from approx. 3 lemons)
- 40g golden raisins
- 5g picked dill leaves
Method
Heat 3tbsp of the oil in a large frying pan set over a mediumhigh heat. Add the onions, 1/4tsp salt and a good grind of pepper and cook, stirring occasionally, for 12–15 minutes until softened and browned. Turn the heat down to medium if they get too dark too quickly.
Stir through the sumac, then transfer the onions to a bowl. Return the pan to a mediumhigh
heat along with another 3tbsp oil. Add the chard stalks and 1/2tsp salt and cook for 4 minutes, stirring occasionally, or until starting to soften and lightly colour. Add the crushed garlic and cook for 30 seconds more. Stir in the chard leaves, a third at a time, along with
the remaining 1/2tsp salt and a good grind of pepper, and cook for another 6–7 minutes
or until wilted and most of the liquid has evaporated. Remove from the heat and stir through
half the lemon juice and all the sumac onions.
Meanwhile, make the crispy garlic. Put the remaining 3tbsp oil and the sliced garlic in
a small frying pan and place on a medium heat. Cook for 8 minutes or until the garlic
starts to turn golden and crispy. Drain in a sieve set over a bowl, reserving the garlic and its oil separately.
Add the raisins to the warm garlic oil and set aside. When cool, stir through the dill.
Transfer the chard mixture to a large platter with a lip and spoon the remaining lemon
juice over. Top with the raisin mixture and sprinkle the crispy garlic and extra sumac over.
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