Swiss chard and white bean salad with torn lasagna
Try this flavorful Swiss chard and white bean salad with torn lasagna for a delicious and satisfying meal. Packed with nutritious ingredients and bursting with taste!
Ingredients:
- 1/2 cup olive oil, divided
- 680g swiss chard (approximately)
- 4 cloves garlic, minced
- 1 teaspoon smoked Spanish paprika (pimenton)
- 1 teaspoon ground cumin
- 1-2 lemons, juiced.
- salt and pepper to taste
- 2 cups cooked white beans
- 110g cooked lasagna noodles (torn) or other pasta
- 1/4 cup chopped fresh parsley
- 1/4 cup choped fresh cilantro
Instructions:
- Clean the Swiss chard by washing it in cold water and let it drain (it's okay if there's still some water left on the leaves). Remove the stems (you can save them for later use) and chop them roughly.
- In a large skillet or braising pan, heat 1/4 cup of olive oil and quickly cook the garlic for about 30 seconds (or until you can smell the aroma).
- Add the paprika and cumin to the pan and then introduce the Swiss chard. Keep the heat at a medium-low level. The chard will be piled high initially, making it hard to stir. After a few minutes, carefully mix the leaves. The lower leaves would have wilted and reduced in volume significantly. Use a spatula to move these wilted greens to the top and fold the chard underneath to allow the top leaves to wilt as well. Let it simmer and steam in the released liquid, stirring gently occasionally. Make sure to bring the fresher leaves to the bottom until everything is gently cooked down.
- Combine lemon juice, salt, and pepper in a bowl. Mix in the remaining 1/4 cup of oil. Taste it and adjust the salt level if needed.
- Put in the beans, lasagna, and Swiss chard. You can also add a bit of the cooking liquid.
- Top it off with fresh parsley and cilantro. Serve it warm or at room temperature.
Summary:
- Calories: 2098 kcal
- Fat: 115 g
- Protein: 63 g
- Carbs: 224 g
- Potassium: 4963 mg
- Magnesium: 895 mg