Recipe from Pam:CHARD

Red Chard Saag (serves 4)

1 bunch red or green swiss chard, cleaned
4-6 tablespoons vegetable oil or ghee
1 medium onion, minced
3 cardamom pods
2 tablespoons vindaloo curry paste or (Pataks Vindaloo Sauce from Laxmi Palace- Parham and Broad)
1/4 cup water

1. Separate leaves from stalks. Coarsely chop chard leaves. Chop stalks into ½” pieces. Set both aside keeping separate.
2. Heat oil or ghee in heavy bottomed saute pan at med. When oil is hot, add onion (be careful, as the oil may splatter) and cardamom pods and saute until onion is transparent and beginning to carmelize.
3. Add chopped chard stalks.
4. Add vindaloo, stir to incorporate and reduce heat.
5. Simmer covered, stirring occasionally, for 5 mins. Add chopped chard leaves and continue cooking 5-10 more minutes or until desired consistency is reached.
6. If you find the mixture is getting dry, add water.
7. Remove cardamom pods.
8. Serve with Naan bread and/or basamati or jasmine rice.
(NOTE: If you want to add paneer or cooked potatoes, etc, fold them into the mixture 5 minutes before the end).