Saleq ma’Basal (Braised Chard With Crispy Onions and Sumac)

Name: Saleq ma’Basal (Braised Chard With Crispy Onions and Sumac)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound Swiss chard (about 2 bunches), leaves pulled off the stems, and leaves and stems chopped into roughly ¾-inch pieces; 6 tablespoons sunflower oil; 1 medium onion, halved and thinly sliced; 1 tablespoon cornstarch; Salt; 3 tablespoons olive oil; 1 small garlic clove, thinly sliced; ½ teaspoon Aleppo chile flakes (or crushed red pepper); 2 teaspoons ground sumac; Lemon wedges, to serve

By Sami Tamimi

Updated Dec. 2, 2025

Saleq ma’Basal (Braised Chard With Crispy Onions and Sumac) — David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.

Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Rating: (0)
Comments: Read comments

Chard, or saleq, is one of the most popular greens in Palestine. It often gets stuffed with rice, braised or made into a dip with tahini. This classic yet simple dish, adapted from my book “Boustany” (Ten Speed Press, 2025), uses these succulent, mildly sharp leaves, which are sautéed and then topped with crispy onion. They pair beautifully with tahini sauce.

Featured in: The 14 Best Cookbooks of 2025

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 servings

1pound Swiss chard (about 2 bunches), leaves pulled off the stems, and leaves and stems chopped into roughly ¾-inch pieces
6tablespoons sunflower oil
1medium onion, halved and thinly sliced
1tablespoon cornstarch
Salt
3tablespoons olive oil
1small garlic clove, thinly sliced
½ teaspoon Aleppo chile flakes (or crushed red pepper)
2teaspoons ground sumac
Lemon wedges, to serve

Ingredient Substitution Guide

Preparation

Step 1
Bring a large pan of salted water to a boil and add the chard stalks. Simmer for 2 minutes, then add the leaves and cook for a further minute. Drain and rinse well under cold water. Allow the water to drain, then use your hands to squeeze the chard well until it is completely dry.
Step 2
To make the crispy onions, put the sunflower oil into a small saucepan or small high-sided frying pan and place over high heat. The oil should be about 1¼ inches deep.
Step 3
Mix the onion and cornstarch and, once the oil is hot, carefully add the onion in batches and fry for 2 to 3 minutes, until golden brown, then transfer to paper towels to drain and sprinkle with a little salt. Repeat in batches until all the onions are fried.
Step 4
Heat the olive oil in a medium saucepan over medium heat. Once hot, add the garlic and fry gently until it starts to become golden. Add the chard and cook for 2 to 3 minutes, stirring occasionally, until the chard is completely warmed through. Add the chile flakes, half of the sumac and ¾ teaspoon of salt, and mix gently.
Step 5
Transfer the chard to a serving dish and top with the crispy onions and the remaining sumac. Serve with lemon wedges.