Saturday, January 5, 2013
It never hurts to re-post a timely recipe, so in case you missed Ara Kassabian’s recipe for Swiss Chard with Chick Peas (Neeveeg, Nevik) from a few years ago, here it is again – and just (barely) in time for Armenian Christmas Eve, January 5th.
Swiss Chard with Chick Peas (Neeveeg, Nevik)
1 bunch swiss chard (green or mixed), thoroughly washed to remove grit and sand
1 (15-oz.) can chick peas, drained and rinsed
2-3 tablespoons of tomato sauce
1-2 tablespoons of extra virgin olive oil
Salt (very little),
black pepper, Aleppo red pepper or equivalent (cayenne, chili Colorado, etc.), to taste
1. Wash and coarsely chop the chard. Make sure you get all the dirt out.
2. Heat the oil over medium-high heat and saute the chard until it is limp. Add the chick peas, tomato sauce, salt and peppers.
3. Cover and simmer on low heat until the chard is soft, about 20-30 minutes.
As a variant, you can substitute some ready-made ajika (Georgian tomato-pepper paste) for part of the tomato sauce. In which case, you can omit the Aleppo red pepper.
Swiss chard tends to be high in sodium, and of course canned chick peas also have sodium, so go easy on the salt.
Nevik is traditionally eaten on Christmas Eve (January 5th), along with rice, fish, and yogurt soup (madzoonaboor).
From our Armenian Kitchen to yours…
Shnorhavor Nor Dari yev Soorp Dznount