Sweet 'n Sour swiss chard with barberries, sumac & currants

Vegetables are just so versatile. Lately i’m very very into Swiss Chard, its like the sister of spinach but with more texture and flavour. And i fell for all those shades of pinkish red to purple black. This swiss chard was the one with red stalks and deep purple leaves. No wonder its delicious. and beautiful with the same colours of barberry and sumac! Great as a side dish with the sumac garlic coriander chicken (next post!).

2 bunches or swiss chard (red)
1 garlic clove
1 huge ripe tomato
olive oil
barberries
currants
sumac
1 bunch of coriander

Cut the chard finely and use the big firm stalks for another time. Chop the garlic finely and the tomato in chunks. Knead the chard with some salt. Heat some olive oil, fry golden the garlic, add the swiss chard and tomato chunks. Stir and bake for another 5-10 min on medium to low fire. Add some barberries, currants and sumac, salt to taste. Drizzle with some olive oil. Chop the coriander en mix in. Done! You could serve a dollop of labneh next to it.