Tuesday,21 August, 2018
Current issue | Issue 1272, (26 November - 2 December 2015)
Tuesday,21 August, 2018
Issue 1272, (26 November - 2 December 2015)

Ahram Weekly

Sufra Dayma:  Green chard, coriander and garlic purée for kolkasia

Yields 10-12 tablespoonfuls

4 average bunches Swiss chard (leaves only, stems removed)
2 large bunches fresh coriander (leaves only, stems removed)
2 large garlic heads (peeled, cloves whole)
1/2 cup stock
3 tbsp butter
2 tbsp olive oil

Wash chard and coriander; separately, under running tap water.  Place in a colander to get rid of excess water.  Pluck leaves.  Discard stems.  Pat dry with paper towels.  Allow to air dry for a while.  Heat a wide skillet with a high edge, on high.  Lower heat to medium. Add oil and butter to melt.  Add garlic pods.  Stir constantly until slightly golden-brown.  Add prepared chard leaves.  They will first wilt in heat, then will start to release a small amount of water while wilting; which will soon dry out within a few minutes, leaving the butter and oil to gently fry chard.  Start stirring at this point, turning chard on all sides, together with garlic pods, until a crackling sound is produced and the bright green colour turns into a slightly darker tone; indicating chard being done; (do not over fry lest it acquires a bitter taste).  At this point, remove skillet away from heat and swiftly stir in coriander to mix with hot chard and garlic cloves.  Cover Immediately.  Leave aside allowing coriander to wilt in the heat of contents until they all reach room temperature, or just slightly warm.  This process will keep the mixture maintain a bright green colour every time you use it; as green coriander is a very delicate plant which is easily destroyed by cooking; causing it to lose its colour, flavour and aroma.  Process green mixture in an electric food processor.  When it reaches a soft consistency, add stock then reprocess until you reach an emulsion-like consistency; ultimately a purée.  For each kilogram of kolkasia, you will need three tablespoonfuls of this green purée.  You can double or triple the quantity of ingredients of this recipe, in order to freeze and use during the whole kolkasia season.  This emulsion can be used with okra as well; a delicious Upper Egyptian dish, cooked in stock, the same way just like the kolkasia, then the green purée is added also after being cooked in stock.

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