Moroccan-Inspired Chard & Broccoli

You can always change up vegetables as you see them come through your CSA box if this recipe works out for you.)


1 T olive oil
1 onion, chopped
3 garlic cloves, chopped (or substitute a minced garlic clove)
6 chard leaves & stems, chopped, separate stems from leaves
2 c broccoli, chopped
14 oz can whole or diced tomatoes with juice
1 T tomato paste
1/4 t ground cinnamon
1/2 t ground cumin
1 t lemon juice
salt & pepper
1/4 c golden raisins
handful of sliced almonds
10 kalamata olives, sliced
fresh cilantro, chopped
2 servings cooked brown rice


Heat the olive oil in large skillet over medium-high heat. Add the scallions & garlic scapes. Cook until starting to soften. Add the chard stems & saute from 30 more seconds. Add the broccoli, tomatoes, tomato paste, cinnamon, cumin & lemon juice. Stir to blend. Bring to a boil. Turn the heat down & simmer until the the sauce thickens slightly & the broccoli is crisp tender, 5 - 10 minutes. Stir in the chard greens, raisins, almonds & olives. Allow the greens to just wilt. Taste & add salt & pepper as needed. Serve over rice & garnish with fresh cilantro.