Quote from Intro:

"Anyone can cook, and most everyone should. It's a sorry sign that many people consider cooking 'from scratch' an unusual and even rare talent.
In fact, it is a simple and rewarding craft, one that anyone can learn and even succeed at from the get-go."
-Bittman, HTCE

Monday, June 17, 2013

Braised Chard with Olive Oil and Rice

Let me start off by saying I don't care for greens.  My husband is a veggie-vore and loves anything green, but I just have a hard time getting past the often bitter taste.  Well, this recipe was a winner!  A truly great starter recipe for those of us who don't like the pungent taste of greens.  My three year old asked for seconds and my 14 month old gobbled all her's up!

The only reason I'm even cooking greens is because we joined a CSA this year.  Colvin Family Farms to be specific.  This week in our box we got a whole bunch of rainbow swiss chard.  Now, I've never eaten or cooked chard before but I knew where I could get a recipe, my good old red friend, HTCE. 

 
You'll want to start off this recipe by washing your chard well and shaking it off in the sink before wrapping it up in a kitchen towel to dry off a bit.  The recipe instructs you to cut out the ribs, but I learned long ago from Rachel Ray that is never necessary!  Just hold the dark green by the stem and make your other hand into a claw.  Use your claw hand to strip the leave from the stem.  Voila!  No cutting stems out of individual leaves!

Now, line up all those beautiful stems, give them a trim and then chop away.  I hear you can use the stems like celery in other dishes if you just want to use the leaves for another recipe.
Frying the stems in olive oil with carrots is a key step!  The carrots in the finished dish have great texture.  We served our rice next to fish sticks:



HTCE p.285
Full Recipe
Nutrition: 4 servings, 217 calories, 18.3g fat, 13.3g carbs, 3g protien

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