Fried Chard Stems with Blood Orange Aioli | Garlic | Boston Organics

Ingredients

• 1 whole egg, preferably at room temperature
• 1/2 clove garlic
• 2-3 Tbsp blood orange juice and 1/2-1 teaspoon grated blood orange zest (from about 1 blood orange), or to taste
• salt to taste
• 1 cup pure olive oil (not extra virgin), canola or grapeseed oil
• vegetable oil for frying
• stems from 2 bunches Swiss chard (about 12 stalks)
• 2 cups flour
• 2 cups water
• 2 tsp smoked paprika
• Salt and pepper, to taste