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

Excellent...with adjustments. This is how I made it, I think more efficient in time and nutrition. (I've been cooking 60+ years, professionally and at home): Ok to add to or substitute Chard with collard/ mustard / dandelion greens, etc, adding oldest, toughest, thickest 1st to the pan, tenderest last in Step 4. Skip Step 1 altogether; boiling greens unnecessaryand wasteful cuz you're throwing out essential vitamins and minerals with the excessive water! At least microwave vs boiling to death. see below. As you prep, clean, assess the veg: If your greens are old and tough (look, feel... are leaves thick? If you wouldn't eat raw as-is in a salad, it is) so it will need longer cooking in Step 4. Step 2: use approx 6Tbl regular oil (EVOO unnecessary) or enough to mostly cover onions, continue per recipe per Step 3. Cool pan and clean just enough to re-use next step, straining oil if there's a lot and use for frying another time. If just some oil left, clear out schmutz with paper towels leaving oily surface, so long as nothing is burnt; if so, wash pan. Step 4: once pan is hot, add a light schmear of EVOO (for taste) then turn down the heat to medium low and saute the garlic per recipe. Add the raw greens, merely shaking off excess water so it doesn't splatter too much. Cook a couple minutes only if young, tender, til somewhat limpy. If you're in a rush or the greens are older and tougher, aid the cooking with a splash (1-2 Tbl) of additional water (&/or broth, white wine, vermouth) and cover with a lid. Check and remove from heat when it's still sort of lively looking, IOW not completely dead, wilted and soggy, just a few minutes. Saves taste and nutrition! Go ahead and taste test, cut up some to check tenderness, til done to your liking. Ok to substitute a tsp or so of fish sauce or soy sauce vs 3/4 tsp salt (too much anyway!) for seasoning and flavor. Taste to see if you'd still like some salt. Now mix in the Aleppo or red pepper flakes, and half the sumac (1 tsp); taste again and adjust if necy. No sumac? Add some Za'atar which has sumac in it. Or squeeze some lemon juice or ACV on it; maybe some shoyu which contains soy sauce and acidic stuff. Taste again. (If you overdid it, dilute with some water, broth, wine etc). Continue to Step 5 and finish. Remember, the best chefs continuously taste test whatever they're making instead of blindly following a recipe then putting it on the table as is. Enjoy your creation!