Saturday, June 20, 2015

Chard: The gateway green

If you've been following my CSA posts, you know that this week's delivery flummoxed me. But things are turning out okay. Thursday night I made a salad that included
  • the romaine lettuce; 
  • the turnips and the kohlrabies (which I sliced thin and roasted); 
  • garbanzos marinated in olive oil, lemon juice, and garlic scape pesto; 
  • thin sliced tiny yellow bell peppers; 
  • and a diced roma tomato. 
It wasn't bad.

Last night I fixed the chard. Chard is not one of your giant gnarly greens. It's a little crisper than spinach and has a slightly sweeter flavor. It's worth trying even if you aren't a fan of the more serious greens such as kale, collards, or mustard greens.

I washed the leaves, removed the largest stems, and tore the chard into smaller pieces. You can eat the stems if you like a bit of body in your greens, though it's a good idea to cook them for at least five minutes before adding the leaves.

I cooked the chard uncovered in about a cup of vegetable broth, stirring frequently. In about 20 minutes, it was soft enough to eat. Toward the end, I added a spoonful of garlic scape pesto for flavor (that is seriously good stuff!). The whole pile of leaves cooked down to two large servings!

I served the chard with Trader Joe's Pizza Greco-Roman, one of the tastiest frozen pizzas you can buy.

And now all I have to face are the enormous lacinato kale leaves and the second installment of garlic scapes. I'm going to make more garlic scape pesto in just a minute, and I'm working on the kale. Stay tuned.

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