From The Modern Vegetarian by Maria Elia.
large bunch of Swiss chard
3 tablespoons olive oil
1 onion, finely diced
2 garlic cloves, finely chopped
4 teaspoons cumin seeds
2 teaspoons ground coriander
Large pinch of saffron strands
4 teaspoons ground cumin
2 teaspoons sweet paprika
2 teaspoons smoked paprika
1 small red chile, seeded and finely chopped
Juice of 1 lemon
6 tablespoons vegetable stock (or water)
Sea salt and pepper
1 can butter beans, about 14.5 ounces, drained
A small bunch of coriander, roughly chopped
A small bunch of mint, roughly chopped
Prepare the chard by cutting the stems from the leaves, then wash it in several changes of water. Cut the stems in half lengthwise, then slice each into 1K-inch diagonals. Shred the leaves roughly and set aside.
Heat the oil in a large pan (with a fitted lid). Add the onion and garlic and saute until golden. Add the spices and chile and cook over medium heat for 5 minutes, until fragrant. Add the chard stems, lemon juice, stock and seasoning. Reduce the heat and cook for 10 minutes. Add the chard leaves and beans to the pan and stir. Cover and cook for 10 minutes longer. Remove from the heat, adjust the seasoning and stir through the coriander leaves and mint. Serve with couscous and yogurt if desired.