📝 About This Recipe
Hailing from the fertile Ebro valley of La Rioja, this classic Spanish preparation transforms humble Swiss chard into a luxurious, soul-warming masterpiece. The dish celebrates the harmony of earthy greens, nutty chickpeas, and the signature smokiness of Pimentón de la Vera, all finished with a golden garlic-infused oil. It is a testament to the Spanish philosophy of 'cocina de aprovechamiento,' where simple, high-quality ingredients are elevated through careful technique and bold seasoning.
🥗 Ingredients
The Greens
- 2 large bunches Swiss Chard (approx. 1.5 lbs, thoroughly washed)
- 1 tablespoon Salt (for the blanching water)
The Sofrito Base
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 5 pieces Garlic Cloves (thinly sliced into laminas)
- 1 medium Spanish Onion (finely diced)
- 2 ounces Serrano Ham or Pancetta (finely diced for a savory depth)
- 1 cup Cooked Chickpeas (rinsed and drained if using canned)
Seasoning and Thickening
- 1 tablespoon Pimentón de la Vera (Sweet) (authentic smoked Spanish paprika)
- 1/4 teaspoon Pimentón de la Vera (Spicy/Picante) (optional, for a subtle kick)
- 1 teaspoon All-purpose Flour (to slightly thicken the juices)
- 1/2 cup Vegetable or Ham Broth (or reserved chard cooking water)
- 1 teaspoon Sherry Vinegar (to brighten the flavors at the end)
The Eggs (Traditional Garnish)
- 2 pieces Large Eggs (hard-boiled and peeled)
👨🍳 Instructions
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1
Separate the Swiss chard leaves from the thick white stalks (pencas). Using a vegetable peeler or small knife, pull away any tough stringy fibers from the stalks, then dice the stalks into 1-inch pieces. Roughly chop the green leaves into large ribbons.
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2
Bring a large pot of salted water to a rolling boil. Add the diced stalks first, as they take longer to cook. Boil for 5-7 minutes until they begin to soften.
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3
Add the green leaves to the same pot. Blanch for another 3-4 minutes until the leaves are wilted and the stalks are tender. Drain well in a colander, pressing lightly with a spoon to remove excess water. Reserve 1/2 cup of the cooking liquid.
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4
In a large, wide skillet or 'cazuela', heat the extra virgin olive oil over medium-low heat. Add the sliced garlic and fry until golden and fragrant, but be careful not to burn it.
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5
Remove about half of the golden garlic slices with a slotted spoon and set aside for garnish. Add the diced onion to the remaining oil and garlic.
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6
Sauté the onion for 5-6 minutes until translucent. Add the diced Serrano ham or pancetta and cook for another 2 minutes until the fat renders and the ham becomes slightly crisp.
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7
Stir in the chickpeas and cook for 2-3 minutes, allowing them to absorb the flavored oil.
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8
Reduce the heat to low. Sprinkle the flour over the mixture and cook for 1 minute to remove the raw flour taste. Add both types of Pimentón, stirring rapidly for only 15-20 seconds—paprika burns easily and becomes bitter.
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9
Immediately pour in the broth (or reserved cooking liquid) to stop the paprika from burning. Stir to create a light, silky sauce.
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10
Add the drained chard (leaves and stalks) to the skillet. Toss thoroughly to coat every leaf in the smoky pimentón sauce.
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11
Simmer everything together for 5 minutes, allowing the flavors to meld. If it looks too dry, add a splash more cooking water.
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12
Stir in the sherry vinegar and season with salt to taste. Remember the ham and cooking water already contain salt, so taste first!
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13
Slice the hard-boiled eggs into halves or quarters. Arrange them on top of the chard and sprinkle with the reserved crispy garlic slices before serving.
💡 Chef's Tips
Always peel the 'strings' from the chard stalks; it makes the texture much more refined and prevents a 'stringy' mouthfeel. Never burn the Pimentón! If the oil is too hot when you add the paprika, it will turn bitter instantly. Have your liquid ready to pour in immediately. For a vegetarian version, simply omit the ham and use a high-quality smoked sea salt to maintain that depth of flavor. If you have time, let the finished dish sit for 10 minutes before serving; like many stews, the flavors develop as it rests. Squeeze a bit of fresh lemon juice at the very end if you don't have sherry vinegar to provide that essential acidic lift.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or 'Pan de Hogaza' to soak up the smoky juices. Pair with a crisp glass of chilled White Rioja (Viura) or a light Rosado from the same region. Serve as a 'primer plato' (first course) followed by grilled lamb chops or roasted chicken. Add a few toasted pine nuts on top for an extra layer of crunch and Mediterranean flair. For a more substantial meal, serve alongside boiled potatoes or over a bed of buttery polenta.