Guess what we're drowning in
these days– yep you got it swiss chard. I've been so busy counting my acorn
squash, tomatoes and harvesting lettuce, spinach, beans, kale and collard
greens that I totally ignored the chard – until today. I think it grew to great
proportions over night. SERIOUSLY, I AM NOT KIDDING!
We'll be heading out on
vacation in the coming weeks so I'm in a no grocery shopping and we need to eat
this mode. Sometimes it's a good thing and sometimes not so much. After
bringing in a small fraction of the chard harvest and picking yet another 5
very large tomatoes I knew what we were having for dinner.
I first discovered Swiss
chard when Dan and I were at a B&B in Sparta,
Wisconsin. Our host made a
delicious omelet, which contained onions, mushrooms and Swiss chard – I was
hooked. I continue to search for recipes
that contain chard but not cheese – let me tell you it's not easy. For some
reason the world thinks chard should be in a gratin with 5 kinds of cheese (I
know my comment is an exaggeration) but we live in a cheese centric world, or
so it seems to me.
My favorite chard recipe is one
of my own making with all of my favorite ingredients.
I start by sautéing one large
finely diced onion until just about translucent. To that add the finely chopped
stems of a large bunch of Swiss chard and continue to sauté until crisp tender.
Add the mushrooms, 3 cloves of garlic, some shredded ginger and a shake or two
of crushed red pepper flakes and cook until the stems are soft. Add washed and
shredded chard leaves, 1 can of drained beans (either black or chickpeas) and cover and steam until leaves
are wilted.
And now you are wondering
about those 5 large tomatoes. We've been picking tomatoes for a couple weeks my
favorite way to eat them is in a toasted tomato and mayo sandwich. Start with a
nice crusty, grainy bread lightly toasted, add mayo and top with thick slices
of tomato, a little salt and some pepper – pure heaven.
I wasn't thinking about
sandwiches tho, I wanted something fresh. I decided on a very simple; thinly
sliced tomatoes topped with a little crumbled feta and some balsamic vinegar.
It was a simple and my
favorite kind of delicious supper. Thanks for stopping by.
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