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« Winter Salad | Main | Food Rules »
Thursday
Feb112010

Simple sides or the whole meal!

Our little garden is offering up abundant amounts of Swiss Chard . This crop, in cool weather, is something of a slow grower, but with careful picking it has fed the two of us very well.  Planted at the end of October it's still producing new growth in February. Compared to the chard I buy at the market it is unusually tender. I trim the plants & we cook and eat them within an hour. 

Super healthy, beautiful to look at and simply delicious. 

Sauteed Greens


 

6 cups of cleaned greens (chard, kale etc)

1 strip bacon or 1/4 cup chopped pancetta (optional)

1/4 yellow onion, slivered

1 clove garlic - minced

1/2 tsp red chile flakes

1/4 cup water

2 tsp Spanish Sherry Vinegar

1 TBL olive oil

Kosher salt and freshly cracked black pepper to taste

 

Clean the greens really well by submerging them in a sink or large bowl of cold water. Depending upon how dirty the greens you may have to do this several times. The grit will fall to the bottom of your bowl or sink. Lift the clean greens out and pile into a large bowl. Stop to admire their lovely color!

Cut the stalks from the leaves and cut in small dice. 


In a large saute pan that has a lid, warm the olive oil. (add optional pork product here) Add the onion, chard stems & chiles & cook for a couple of minutes. Stir in the garlic, watching carefully that it does not burn. Toss in all the wet greens at once. Stir well. Add water, turn down heat, cover and cook until tender. (Our garden greens cook in as little as 7 minutes. Larger greens may take up to 25 minutes to be tender). Remove lid from pan, stir in vinegar & season to taste with salt and pepper. Eat!


 

Great with any grilled meat or fish; served over brown rice or eaten all by itself. Leftovers are fantastic folded into an omelette & topped with a few crumbles of soft goat cheese)

 

Winter Squash with Apples and Onions 

1 medium winter squash (Delicata, Butternut, Sweet Dumpling, Acorn etc)

1/2 sliced yellow onion

2 small, tart apples

1 cup chicken stock

2 tsp olive oil (butter works too!)

1 TBL apple juice concentrate

1 1/2 tsp fresh thyme

1 tsp Kosher salt

Freshly cracked black pepper to taste


This batch has a mixture of Delicata squash & garnet yam. 

Peel and cut squash into bites sized chunks. Core apples and cut into the same sized chunks. I don’t peel the apples though they certainly may be peeled if you prefer. Slice or dice the onion. Mix together the olive oil, chicken stock, apple juice concentrate, thyme, salt and pepper. Toss everything together to coat well. Pour into a casserole dish & cover with a lid or foil. Bake at  375 degrees for about 30 minutes. Remove lid and cook another 20-30 minutes until squash is completely cooked & is getting a bit brown on the edges.  

This is so good that I always make plenty for leftovers. Combine the leftover squash mixture with equal part of chicken stock and voila -instant squash soup!  Mixed with black beans and a little sharp, crumble white cheese this makes excellent burritos.



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