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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Nvig Recipe

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This recipe for Nvig is from Ribét Academy Cookbook 2011-2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 bunches Swish chard
2 c. water
4 tbsp. butter
1 small onion, minced
1 can chick peas, drained
3 oz. tomato paste
2 tbsp. lemon juice
3 oz. water salt to taste
1/2 tsp. hot red pepper
salt to taste
white pepper to taste
several lemon wedges
Directions:
Directions:
1. Wash and stem the Swiss chard. Chop into 1/4" slices. Place in a saucepan with the water. Cover and bring to boil over high heat. Reduce heat and simmer for five to ten minutes. Drain. Squeeze to remove excess moisture. Set aside.
2. Heat the butter in a skillet and saute the onion for five minutes. Add the Swiss chard and saute for ten minutes longer. Stir in the chip peas, tomato paste, lemon juice, water, salt and red pepper. cover and cook about twenty minutes. Place in a serving bowl. sprinkle with the white pepper. Serve with the lemon wedges.

 

 

 

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