Super saboroso rainbow greens with chilli mole

By: Paul Wilson
From: Taqueria
Serves: 6-8
Photographer: Chris Middleton

‘Super saboroso’, meaning ‘super tasty’ or very savoury, is a great way to describe so many foods. But vegetables? Well, in my opinion, greens are not given enough of a star billing on menus, even though smart farmers have realised the growing interest in health and wellbeing and are now growing some interesting-looking and delicious varieties, including the lovely and brightly coloured rainbow chard. This quick one-pot dish enriches this extremely nutritious green with a warm and savoury smoky chilli broth and makes a wholesome main or side. The ancho chilli is essentially a dried poblano chilli. It’s versatile and easy to source, though ground chilli powder or tinned chipotle in adobo sauce work well here as substitutes too.

Ingredients

Quantity	Ingredient
75ml	olive oil
8	garlic cloves, finely sliced
1	deseeded ancho chilli, stalk removed and halved, (see Latin Larder)
100ml	boiling water
1 teaspoon	sea salt
1 tablespoon	smoked paprika
1 teaspoon	ground cumin
1 teaspoon	ground turmeric
2kg	rainbow chard, cut into 4 cm pieces
500ml	vegetable stock
250g	tinned lentils, drained and rinsed
250g	tinned chickpeas, drained and rinsed
1 bunch	sage or oregano leaves, roughly chopped
75ml	extra-virgin olive oil, to serve

Method

Warm 3 tablespoons of the olive oil in a large casserole dish over low heat, add the garlic and fry for 2–3 minutes until lightly caramelised. Add the chilli halves and fry for a further 4 minutes until slightly translucent.
Remove the chilli halves from the casserole dish and transfer to a bowl. Cover with the boiling water, add the salt and leave to soak for 10 minutes, then add the chillies to a food processor together with the soaking liquid and blend together.
Meanwhile, add the spices to the casserole dish together with the remaining olive oil and heat gently for 2 minutes. Add the chard to the dish gradually, stirring as it wilts, then pour over the blended chilli liquid and vegetable stock. Stir in the lentils, chickpeas and sage, cover with a lid and leave to simmer gently for 20 minutes, stirring occasionally, until the chard stalks are well cooked. Season to taste.
To serve, ladle the broth into deep bowls and drizzle with extra-virgin olive oil.

Tags:: Mexican

Super saboroso rainbow greens with chilli mole

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