Moroccan Beet Leaf or Swiss Chard Salad (Salade de Blettes)

Heat the oil in a medium skillet. Toss in the garlic, sautéing untiljust fragrant, then add the chard and cook for a few minutes.

Sprinkleon a little salt, the paprika, cumin, and harissa, and cook foranother minute, stirring.

Pour the vinegar or lemon juice into thepan, and cook for another minute, or until it has begun to evaporate.Season with salt and freshly ground pepper to taste.

Serve atroom temperature.

*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.