Chard Ribbons with Cumin and Lemon

We all know that we should eat more dark leafy greens, but sometimes it is hard to come up with an interesting preparation. This recipe comes from Deborah Madison's new cookbook "The New Vegetarian Cookbook for Everyone."  This book was a thoughtful gift from my friends Joanie and Guillaume.  Deborah Madison was one of the early pioneers for really good vegetarian fare. She started a well known restaurant in San Fransisco called "Greens."  If you are in San Fransisco you should make the trip there because it is right on the water,  the interior decor is beautiful, and the food is amazing.  Deborah no longer runs the restaurant but I'm glad she is still creating delicious recipes for us to enjoy!  I hope you like this recipe from her book as much as I did.

Chard Ribbons with Cumin and Lemon

•   1 ½ to 2 pounds medium chard leaves, 10-12 cups trimmed
•   2 tablespoons olive oil, plus more for serving
•   1 small onion, finely diced
•   ½ teaspoon or more ground cumin
•   1 teaspoon sweet paprika
•    Big handful chopped cilantro
•    Sea salt
•    Juice of ½-1 whole lemon

 Directions

 Slice the leaves off their stems, roll them up, and slice them into ribbons about an inch wide.  Rinse and set aside to drain without drying.

Warm the oil in a wide skillet. Add the onion, cumin, paprika, and cilantro and cook over medium heat for about 5 minutes, stirring occasionally, until the onion has softened. Add the chard. Season with a few pinches of salt.  Toss with lemon juice, adding more to taste, then pile the chard in a dish, drizzle with extra oil and serve.