Ingredients

• 1 kg Swiss chard
• 200 g pitted purple olives
• 2 cloves of garlic
• 2 small preserved lemons
• 1 tsp paprika
• 1 tsp cumin

Clean the Swiss chard stalks and keep a few green leaves. Cut them into pieces and rinse. In a large pot, add a glass of meat juice (or a glass of water + 1 tsp poultry powder), the Swiss chard, the preserved lemon cut into quarters, the garlic, the spices, and the oil. Cook for 15 minutes from the moment the pressure valve starts rotating. Meanwhile, rinse the olives and blanch them twice to remove the bitterness, rinsing in cold water after each boiling. Add them to the Swiss chard and let simmer until you obtain a smooth, reduced sauce.

Serve as a side dish with braised veal shank or braised chuck.