swiss chard
Spicy Sweet Swiss Chard
01/26/10
Inspired experimentation brings the best results! I love making and having greens on hand. They make an easy warm meal which I especially love for breakfast. They give my body energy and power for the day ahead. However, I get tired of eating them the same way....
I started with a red onion coarsely chopped and five or six cloves garlic smashed and loosely chopped. Sauted in a little olive oil. Added celery seeds and tumeric and continue to saute until the onions began to clear. I had a small jalapeno from the garden that I minced and added, as well as about 1/3 cup of golden raisens. Leave the jalapeno out of you have a low heat tolerance.
I had two bunches of swiss chard that I chopped and added to my pot along with a 1/2 cup of vegetable broth. Placed the lid on my pot for about two minutes. Took off and stirred the greens in with the onions. Replaced lid and cooked about two miutes more.
I had a heirloom tomato the size of two large tomatoes which I loosely chopped and added to the pan. I also added a generous teaspoon of curry masala spice mix at this time and mixed it all in.
I cooked the greens just long enough to heat up the tomatoes and mesh the flavors.
This can be served with rice or buckwheat, or eat it alone. The onions and raisens add a sweetness which compliment the spices and the jalapeno heat. I don't have a picture of this plated because......well, I was hungry. Forgive me for the lack of presentation for I know not what I do!
Ingredient List:
1 red onion
5-6 cloves garlic
1 teaspoon celery seed
1 teaspoon tumeric
1/3 cup golden raisens
1 jalapeno
2 bunches swiss shard
1/2 cup vegetable broth
1-2 large tomatoes
1 rounded teaspoon curry masala
Living a life of personal balance, moderation, education, and connection.
I started with a red onion coarsely chopped and five or six cloves garlic smashed and loosely chopped. Sauted in a little olive oil. Added celery seeds and tumeric and continue to saute until the onions began to clear. I had a small jalapeno from the garden that I minced and added, as well as about 1/3 cup of golden raisens. Leave the jalapeno out of you have a low heat tolerance.
I had two bunches of swiss chard that I chopped and added to my pot along with a 1/2 cup of vegetable broth. Placed the lid on my pot for about two minutes. Took off and stirred the greens in with the onions. Replaced lid and cooked about two miutes more.
I had a heirloom tomato the size of two large tomatoes which I loosely chopped and added to the pan. I also added a generous teaspoon of curry masala spice mix at this time and mixed it all in.
I cooked the greens just long enough to heat up the tomatoes and mesh the flavors.
This can be served with rice or buckwheat, or eat it alone. The onions and raisens add a sweetness which compliment the spices and the jalapeno heat. I don't have a picture of this plated because......well, I was hungry. Forgive me for the lack of presentation for I know not what I do!
Ingredient List:
1 red onion
5-6 cloves garlic
1 teaspoon celery seed
1 teaspoon tumeric
1/3 cup golden raisens
1 jalapeno
2 bunches swiss shard
1/2 cup vegetable broth
1-2 large tomatoes
1 rounded teaspoon curry masala
Living a life of personal balance, moderation, education, and connection.
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