MOROCCAN COOKS USUALLY MAKE this tasty salad with Swiss chard, but I have seen it also with beet leaves. Eaten all year round, it is prepared by Moroccans on Rosh Hashanah for their Sephardic Seder, when they say a series of blessings over squash, leeks, dates, pomegranates, black-eyed peas, apples, the head of a fish or a lamb, and Swiss chard and beet greens.

Ingredients

　　1/3 cup peanut, grapeseed, or vegetable oil

　　2 bunches of Swiss chard or beet leaves with stems, coarsely chopped (about 1 pound)

　　4 cloves garlic, minced

　　Salt to taste

　　1 teaspoon sweet paprika

　　1 teaspoon ground cumin

　　1 teaspoon harissa*, or to taste

　　1/4 cup white vinegar or lemon juice

　　Freshly ground pepper to taste

　　Heat the oil in a medium skillet. Toss in the garlic, sautéing until just fragrant, then add the chard and cook for a few minutes. Sprinkle on a little salt, the paprika, cumin, and harissa, and cook for another minute, stirring. Pour the vinegar or lemon juice into the pan, and cook for another minute, or until it has begun to evaporate. Season with salt and freshly ground pepper to taste. Serve at room temperature.

　　Cooks' Note

　　*Harissa, a North African hot sauce, is available at Middle Eastern markets and specialty foods stores, and from pereg-spices.com. For a quick homemade harissa, mix 1/4 cup sambal oelek or other hot chili paste, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon ground cumin, and 1 teaspoon ground coriander in a small bowl to blend. The harissa keeps for at least a week covered and chilled.

　　Reprinted with permission from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France by Joan Nathan, © 2010 Alfred A. Knopf, a division of Random House, Inc.