I have exceeded the free storage space associated with the blog, so I can't post any pictures until my purchase of 20 GB goes through! In the meantime, I'll write about more food stuff :)
One of the things that I have loved about our farm share is that it inspires me to cook with vegetables that I might not try otherwise. As I count down the days to the start of this year's share (let's be honest, it's not until June), tonight I am cooking swiss chard.
Chard was one of the crops in abundance in the first year of our farm share. I cook it pretty simply, and I love to serve it with pan-seared salmon and couscous.
1 bunch green or rainbow chard
1/2 onion, coarsely chopped
1 T. minced garlic
Pinch of crushed red pepper (optional)
Salt and pepper to taste
1 T. olive oil
1. Remove stems from the leaves and coarsely chopped. Rinse leaves thoroughly and coarsely chop.
2. Heat olive oil in a deep skillet or dutch oven over medium-high heat. Add the chopped stems and onion. Saute until onion is translucent. Add garlic and crushed red pepper; cook for 1 minute.
3. Add chard leaves and cook down for about 5 minutes. Add a couple of tablespoons of water if necessary. Keep turning leaves with tongs and cook until completely wilted. Add salt and pepper to taste. Serve immediately.
One of the things that I have loved about our farm share is that it inspires me to cook with vegetables that I might not try otherwise. As I count down the days to the start of this year's share (let's be honest, it's not until June), tonight I am cooking swiss chard.
Chard was one of the crops in abundance in the first year of our farm share. I cook it pretty simply, and I love to serve it with pan-seared salmon and couscous.
1 bunch green or rainbow chard
1/2 onion, coarsely chopped
1 T. minced garlic
Pinch of crushed red pepper (optional)
Salt and pepper to taste
1 T. olive oil
1. Remove stems from the leaves and coarsely chopped. Rinse leaves thoroughly and coarsely chop.
2. Heat olive oil in a deep skillet or dutch oven over medium-high heat. Add the chopped stems and onion. Saute until onion is translucent. Add garlic and crushed red pepper; cook for 1 minute.
3. Add chard leaves and cook down for about 5 minutes. Add a couple of tablespoons of water if necessary. Keep turning leaves with tongs and cook until completely wilted. Add salt and pepper to taste. Serve immediately.
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