Are you wondering what I am doing with all the swiss chard I am buying each week at the market? If you are, read on. If you are not, look at the pictures until you get to the end.
Last year I was seriously enamored with cooked greens with eggs.
This year I have gotten bolder. With the encouragement of Molly Katzen.
She taught me that sweet onions, sour cherries, and bitter greens combine to make a deliciously unexpected side dish for any grilled meat and as well as a perfect lunch all on it's own. I followed this recipe except I used all swiss chard instead of a combination of greens and dried cherries because that is what I had.
I have made this 3 times already this summer. It's a keeper. If you are making it for more than 2 people remember how much the green's wilt down and get more than you think you will need.
On the kale and quinoa front, I am up to salad variation #4. One bunch kale, 1/3 cup quinoa cooked according to package instructions, a can of mandarin oranges drained, chopped up pickled jalapenos to taste, and a few sprinkles of feta or goat cheese. Stir that all around and then top it with the orange vinaigrette from Ree's orange and kale salad. This salad holds up great all week with the dressing and the oranges on it. I remain deeply under the spell of the kale and quinoa combination. If I start adding chia seeds to anything someone come over here and arrange an intervention.
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