|Swiss Rainbow Chard -- from the greenmarket this past Saturday!|
One food that always goes well with my cranky gut -- and nearly any main dish -- is Swiss chard. It's not only tasty but a nutrition powerhouse -- a cup even provides 3 grams of protein!
Most of my vegetables are given the same treatment: steam-saute in a cast iron pan with olive oil, maybe some garlic too. Or, roasting with olive oil and garlic. I can't imagine any other cooking process providing as much flavor and just the right texture. Here's what I did with Saturday's chard. First -- separate stems from the leaves, and saute the chopped stems with olive oil and pressed garlic. (I got the garlic going a bit first, before adding the stems.)
|Chard stems and garlic. Saute til the stems are softened.|
Chop the leaves -- I just fold the large leaves over, and make thin slices. You can't really go wrong here. Add the leaves to the stems and "fold in" -- coat with the olive oil and stem mixture. This may take two hands, especially if your pan is not quite large enough. I add just a sprinkle of salt -- for taste but also salt helps the greens cook better. Cover with a lid and heat over a low flame for a few moments. Stir.
|Here the leaves have been added and "folded" into the |
softened aromatic stem/oil/garlic mixture.
Add a small amount of water, and steam-saute for several minutes, until the chard softens and becomes "mellow" in taste. There is a magical number of minutes where the chard goes from slightly bitter to fantastic and mellow -- that's when you turn off the heat, keep things covered, and let it all "come together" for a minute or so while you get everything else plated.
And, here is the chard with the rest of our dinner: grits, pinto beans (that I made from dry beans, also from the greenmarket) and veggie sausages. Amazing!
|Chard, pintos, grits, veggie sausages.|