• 3 Ibs. fresh Swiss chard
• 1 cup hummus (chick peas)
• 3/4 cup olive oil
• 3/4 cup chopped onions
• 6 cloves garlic
• 1 1/4 tsp. salt
• 1 spring green kizbara (coriander), chopped
• 2 lemons
Preparation
• Wash chard well.
• Chop stems and leaves separately.
• Cook chopped stems with quarter cup water in pressure cooker for four minutes under pressure.
• Reduce pressure, open cooker, add chopped leaves and cook together eight minutes.
• Meanwhile roll hummus (soaked overnight) with rolling pin to split and remove skins.
• Remove chard from pressure cooker.
• Cook hummus in water to cover 12 minutes under pressure.
• Drain chard well, pressing out water.
• Combine chard with hummus.
• Fry onions in oil until brown.
• Add crushed garlic and kizbara.
• Add these to chard and peas and simmer on low fire until heated through and flavors are blended.
• Sprinkle with lemon juice. Chill.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
