This Sauteed Swiss Chard with Cumin and Tomatoes is an excellent way to dress up your green leafy veg either to serve as a Christmas side or the usual weeknight meal.
On my last visit to Dublin, I was brought along to the Farmers market in Temple Bar. If you invite me to the Farmer’s market every day, then I will be there every day. Being in big markets brings back memories. As small as Mauritius is, there are one or two huge markets in different areas every day. Markets back home are like a huge festival and so crowded, only the festival is every single day.
Freshly picked vegetables are brought to the market as early as 5 am. People will start arriving 5:05 am to get the freshest of produce before they go to work. Yes, Mauritians are first rises, don’t forget it’s a hot country, and the sun rises early too. Several vendors may be selling the same produce, so it gets quite competitive with all shouting rhythmically to attract customers.
Green Leafy Vegetable, An Everyday Food In the Mauritian Diet
Fresh tall watercress, spinach, pumpkin leaves and several other green leafy vegetables restocked every few minutes. Every person comes to the market, buy between 3-5 bunch of these green leafy vegetables as they are an everyday food in the Mauritian Diet
The ordinarily busy Curepipe Market is positively bulging at the seems at this time of year, filled with colour and spicy aromas. The atmosphere is intoxicating with people from all walks of Mauritian life converging with a common purpose. Surely this is a measure of the sense of community that the festival season encourages, and surely Curepipe market is the place where the festival begins.
- 3 cups of organic swiss chards
- 1 table spoon of coconut oil
- 1/2 teaspoon of whole cumin
- One organic onion chopped
- One dry chilli broken into small pieces
- 1 organic clove of garlic grated
- Four organic cherry tomatoes chopped
- salt to taste
- Wash the leaves clean. Use a pair of kitchen scissors to separate the hard middle part of the leaves. Chop the stalk and the leaves finely and keep them separate.
- Add the coconut oil in a non-stick pan, then onions and the cumin. Cook for till onions are soft and the cumin aroma fills the kitchen.
- Add the garlic, chilli and the hard part of the swiss chard and cook for about 5 minutes or till it's soft enough to eat. Go with your intuition here.
- Add tomatoes and the leaves and cook for about 2-3 minutes.
- Serve with rice, or as a side dish or as a pizza topping.