Posts Tagged ‘Vegetable Sides’

 So, here’s something you probably don’t know about me.  I’m obsessed with cults.  I once toured the Scientology mansion in DC just to get a look around and when the Texas Department of Child Services invaded that polygamist ranch, I was glued to CNN.  So when this article appeared in the East Bay Express a few months ago, linking a local raw food restaurant with a cult like organization, I was totally intrigued.  I still haven’t been to the restaurant yet and I’ve heard it’s very good, but I think I’d be too intrigued by watching out for cult things to care about the raw food.

If you don’t want your salad to come with a side of brainwashing, you can make your own.  Now, this has parmesan cheese, which probably isn’t raw.  But the asparagus is, which is unusual but totally delicious.  If you are used to roasted asparagus, this tastes nothing like that.  It’s fresh and mellow.  The cheese adds richness and the lemon makes it tangy and bright.

Grating the asparagus was a little tricky.  Don’t snap the ends off the asparagus before you grate.  I made that mistake and then had nothing to grip on to when I was using the vegetable peeler to shred it.  Either way, I imagine it will take a bit of time, but since it’s really the only thing you need to do, the recipe is fairly quick to throw together.   The recipe makes a ton – I made about a half a pound of asparagus and adjusted accordingly, since it was just my husband and me.

Shaved Raw Asparagus with Parmesan Dressing
Recipe by Mario Batali and adapted from the April 2010 Food & Wine

2 pounds large asparagus
1 cup coarsely grated Parmigiano-Reggiano cheese (3 ounces)
3 tablespoons fresh lemon juice
2 tablespoons warm water
1/4 cup extra-virgin olive oil
kosher salt and freshly ground pepper

Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.

In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.

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Boxty is an Irish potato pancake.  I’ve had them a couple times in Irish pubs and they rock.  Since I failed last year to create an authentically Irish St. Patrick’s Day offering, I wanted to do something delicious this year.  And what’s more Irish than potatoes?

The recipe is fairly straightforward.  The batter is a little sticky and tricky to work with, but I think they are kind of hard to screw up.  And, they were delicious.  

Recipe adapted from Epicurious and this blog, The Evening Heralt

1 9-ounce russet potato, peeled, cut into 1-inch pieces
1 1/4 cups grated peeled russet potato (about one 9-ounce potato), squeezed dry in kitchen towel
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (about) buttermilk

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For this week’s Dark Days challenge, I tried out two new recipes.  The first comes from Deborah Madison’s Local Flavors, a really wonderful cookbook that a friend lent to me and I’ve been hoarding for way too long.  Deborah Madison was the genius behind the delicious goat cheese and leek tart, and this recipe for onion and smoked cheddar custard looked particularly delicious.  I really liked the finished product – for a vegetarian dish, it had an amazing meaty flavor.  Or, umami if you prefer the technical term.  The recipe calls for it to be baked in six 1/2 cup ramekins.  I used 4 one cup ramekins because that’s what I had and it seemed like a better size for one serving anyway. 

I served it with braised escarole, using a recipe from Tyler Florence.  Escarole isn’t really a vegetable I’m too familar with, but they were on full display at the farmer’s market on Saturday, so I thought I’d give it a try.  I thought about a salad, but felt like experimenting and opted to cook it.  If you had told me that what was essentially boiled lettuce would taste good, I would have thought you were joking.  But, wow.  The recipe said it served four, but we had no problem finishing it off, it was that good.  Thank you, Tyler Florence. 

Just about everything here is local, with the exceptions being the flour in the custard, the oil, and the red pepper flakes.

Savory Custards with Carmelized Onion and Smoked Cheddar
Recipe by Deborah Madison, Local Flavors

1 tablespoon butter, plus butter for the ramekins
large yellow onions cut into a medium dice
sea salt and freshly ground pepper
3 large market eggs
1 1/2 cups milk (2 % will taste fine) or light cream
pinch of nutmeg
1 tablespoon flour
1 cup finely grated smoked Cheddar cheese

Heat a large skillet with the butter.  I didn’t have a large enough non-stick one, which is what the recipe recommended, so I used stainless steel.  Add the onions and mix well with the melted butter.  Season with 1/2 teaspoon salt and cover.  Cook over medium heat until the onions are very soft, about one hour.  During this time, you’ll need to give them a stir every 5-10 minutes.  I found I needed to add 1/4 cup of water a couple times during the cooking because they were starting to stick.  It could have been because I didn’t use a nonstick pan or because my stove runs hot.  In any event, just keep an eye on it, and if it’s starting to burn or stick, a good splash of water isn’t going to hurt them.  After an hour and the onions are nice and carmelized, season with salt and pepper and remove from heat. 

Preheat the oven to 375.  Boil water for the baking dish.  Grease the ramekins.

Crack the eggs in a bowl and whisk in the milk, nutmeg, flour, 3/4 teaspoon salt, and a grating of pepper.  Split the onions and cheese among the ramekins and pour in the custard.  

Stir the contents of the ramekins to mix up the onions and cheese.  Put them in a baking dish and add the boiling water so that it comes up to at least an inch up the sides.  Bake them in the middle of the oven until golden and well set, about 50 minutes.  The tops should puff up a bit.  The recipe said that they shouldn’t brown but mine did.  

With the custards, I made the braised escarole.

Braised Escarole with Garlic and Lemon
Recipe by Tyler Florence

1 head escarole, about 1 pound
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, sliced
1/2 teaspoon red pepper flakes
2 bay leaves
1/2 lemon, cut in thin slices
2 cups water, chicken broth, or vegetable broth
Pinch sugar
Kosher salt and freshly ground black pepper

Break off the leaves of the escarole and wash them carefully.  They will likely be very dirty, so this might take a while.  Dry the leaves, and slice them crosswise into 1 1/2 wide ribbons.  

In a large, deep skillet, heat the olive oil and butter over medium heat.  Add the garlic, red pepper flakes, bay leaves, and lemon slices.  Saute for a couple of minutes, until the lemon starts to get soft and the garlic gets golden. 

Add the escarole, sauteing it until it starts to wilt, about 2 minutes.  Add a sprinkle of sugar, salt, and pepper.   Add the water or broth and cover.  Simmer for about 20 minutes, until the escarole is tender.  I removed the lid around 18 minutes because there was a lot of liquid in the pot and I wanted to boil some of it off. 

I served it along side the custard with a couple slices of ciabatta from a local bakery to soak up the juices from the escarole.  So good!

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The thing about being a food blogger is that you always have random photos of food in your camera.  My husband and I headed out yesterday for a sailboat cruise with friends on the San Francisco bay.  So uploading the pictures today was interesting, as sandwiched between pictures like this:


were pictures of this:


Nothing like bringing yourself back to your mundane life like a picture of potatoes.

It’s really OK though because these potatoes made a delicious potato salad.

The recipe comes from my husband’s mother, and he thinks it originated with his grandmother.  We have no idea if she invented it or pulled it out of some 1930s women’s magazine.  I’d love to know because I’ve never had potato salad that’s anything like this.  It uses some seemingly weird ingredients, like mint and white vinegar, but it’s really simple and really delicious.

Potato Salad with Mint

6-8 waxy potatoes
1 cup mayo
1 medium onion, finely chopped
1/2 cup mint, coursely chopped
a splash or two of distilled white vinegar (not the fancy white wine vinegar, but basic white vinegar)
Salt and pepper to taste

The original recipe also suggests the option of adding chopped celery or green pepper, but I like the simplicity of the salad without those things.

Boil the potatoes in salted water until tender.  The time will probably vary depending on the size and type of potato, so I’d start with 10 minutes and then check every couple minutes until it gets to a good texture.

When they are done cooking, remove from heat and drain.  After they’ve cooled, peel them and coarsely chop into bite size pieces.

Add the mint, onion, salt and pepper, mayo, and a teaspoon or so of the vinegar to the potatoes.  Gently stir to combine, being careful not to crush the potatoes.  Add a little more vinegar and salt and pepper if you want.

Chill the potato salad until you are ready to eat. 


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On Thursday, my husband finished his first year of business school.  This meant several days of celebrating…parties, Thai food at a fabulous neighborhood restaurant, a trip to the wonderful winery Jessup Cellars, and delicious Greek food at the Oakland Greek Festival.  Yes, we really did all this in three days.  So, when Sunday night came, I was tired, full, and ready to embrace nutrition once again.

We had some chard from our last CSA box, so I made this salad from the July 2004 issue of Food & Wine.  This is a fantastic way to prepare chard.  You can serve it warm or cold, and the yogurt-tahini dressing is delicious.  I think next time, I may add a can of chickpeas to it to make it a nice vegetarian main course.

Swiss Chard Salad with Garlicky Yogurt


1 medium red bell pepper
2 pounds Swiss chard, leaves only, finely chopped
Kosher salt
3 tablespoons extra-virgin olive oil
5 medium garlic cloves, minced
1 cup plain whole milk yogurt
1/4 cup tahini, at room temperature
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper
1 tablespoon chopped flat-leaf parsley

I changed a few things.  First, I used jarred roasted red peppers from Trader Joes.  Their peppers are both yellow and red, which made the salad extra colorful.  I used Greek yogurt instead of regular plain, and I only used about half the recommended tahini because it just seemed like a lot.  My suggestion would be to add the tahini in slowly, one tablespoon at a time, until you get the flavor you want.

Finally, instead of red pepper, I used Aleppo pepper.  While in Napa on Saturday, we swung by Oxbow Market and I bought some at the spice counter there and I was itching to try it out.  Aleppo pepper is essentially sun-dried peppers from Syria, ground up into tiny flakes. 


 It’s got a wonderful, spicy, smoky taste.  To approximate the flavor, you can mix 3 parts smoked paprika with 1 part cumin, though you won’t get the interesting, oily texture of the dried peppers.  If you add a bit of water to it, the peppers reconstitute somewhat and make a thin paste.


If you aren’t using jarred peppers, roast the red bell pepper directly over a gas flame or under a preheated broiler, turning as needed, until charred all over. Transfer the pepper to a bowl, cover and let steam for 10 minutes. Peel and seed the pepper, then cut it into 1/4-inch dice.

Put the Swiss chard in a large colander set in the sink. Sprinkle 1 tablespoon of salt over the chard and toss it through the chard, rubbing it in.   Let stand for 1 minute, then rinse the chard, and squeeze dry.

Heat 2 tablespoons of the olive oil in a large skillet. Add 2 of the minced garlic cloves and cook over moderate heat until fragrant, about 1 minute.  Add the Swiss chard and cook, stirring, until tender, about 7 minutes.  Add the roasted red pepper and cook for 1 minute.  If you want to serve cold, transfer the vegetables to a platter and spread them in an even layer until they cool.  Otherwise, serve them up right out of the pan.

In a medium bowl, mix the yogurt with the tahini, lemon juice, and the remaining 3 minced garlic cloves.  Season with salt.  Spoon the yogurt sauce over the Swiss chard.

If you are using the pepper flakes, heat the remaining 1 tablespoon of olive oil in a small skillet.  Add the crushed red pepper and cook over moderately high heat until the pepper begins to sizzle, about 10 seconds.  Pour the pepper oil over the yogurt sauce.  If you have Aleppo pepper, mix one teaspoon of the pepper with two teaspoons of water.  Let it sit for a few minutes, then spoon it over the yogurt sauce.

I didn’t have any parsley, but if you do, sprinkle some on just before serving.


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I’ve been curious about Nate Appleman of San Francisco’s A16 and SPQR ever since I saw him battle Michael Symon on Iron Chef.  Now that he just won a James Beard Award for Rising Star Chef, going to one of his restaurants is topping my list of things to do this summer.  In the meantime, however, this month’s Food and Wine magazine comes through with a couple of his recipes.

We got a huge bunch of asparagus in our farm share on Friday, so it seemed like a good opportunity to try his Smoky Glazed Asparagus recipe.  I never would have thought to marinade vegetables in a mayonnaise-based sauce before cooking them, but it works.  Most of the sauce cooks off as you grill them, so they don’t taste mayo-y at all, but rather, get this great creamy, charred taste to them.


The recipe comes in two versions, so if you want to make Sean Hannity cry, you can opt for the fancy mustard flavor.

Smoky Glazed Asparagus


1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 garlic clove, crushed
1 tablespoon sweet smoked paprika 
1 teaspoon kosher salt  (The recipe called for 2 teaspoons, which was way too much.)
1 teaspoon cumin seeds  (I used 1/2 teaspoon ground cumin powder.)
1 pound thick asparagus, trimmed


Light a grill. In a shallow dish, whisk the mayonnaise with the oil, lemon juice, garlic, paprika, salt and cumin. Add the asparagus and toss; let stand for 30 minutes.


Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, 6 minutes; serve.


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I have been wanting to try farro for a while now. I see it occassionally in magazines or on cooking shows, so last week, I finally just decided to buy a bag and see what all the fuss is about.
Oh my god, it is so good. It tastes like a cross between bulgar and arborio (risotto) rice. It’s nutty, and both chewy and creamy tasting. It’s really good. It’s expensive, but a little goes a long way. It’s also incredibly good for you, with lots of fiber and protein. Definitely check it out.
I stumbled upon this recipe by googling “farro recipes” and going for the first thing that involved items from my Friday CSA delivery. I made a couple changes because I wanted to serve the dish warm, though I think it would work cold too.
This recipe is pretty flexible, so feel free to adjust it based on what you’ve got at home. It makes a ton. I served it as a side dish for dinner, but reheated leftovers the next day for lunch without anything thing else. I’ve still got some leftover, so next time, I’ll probably just halve the recipe.
Finally, the original recipe notes that it is great with a Neanderthal diet, so serve this to your cavemen friends.
Warm Winter Greens and Farro Salad
6 Handfuls mixed salad greens, washed and dried (I used spinach and arugula)
2 Cups farro, rinsed and drained
5 Cups water (or stock)
2 Teaspoons fine-grain sea salt
1 orange, zest and juice
1 shallot, chopped
1/3 Cup Parmesan, freshly shredded
1 Tablespoon white wine vinegar
1/2 Cup good quality olive oil
2 Pinchs salt
1/2 Cup Spanish almonds, or toasted regular almonds (I used walnuts)
1/2 cup goat cheese, crumbled
Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. Taste often as it is cooking, you want it to be toothsome and retain structure.
While the grains are simmering make the dressing. Whisk together the orange juice, orange zest, shallot, Parmesan cheese, white wine vinegar, and olive oil. Salt to taste and set aside.
Just before serving, in a large bowl, toss the salad greens with a bit of the dressing. Add the goat cheese and nuts.
Remove the farro from the stove and drain any excess water. While it is still very warm, add it to the greens mixture, and add another splash of the dressing. Toss again, and add more dressing or salt if needed.
That’s it. The final dish was delicious. If you wanted to serve it cold, I’d recommend holding off on adding the goat cheese until after everything was mixed up. I just put it in before adding the warm farro because I knew it would melt anyway.
I wish I had a better picture of this, but this is what I’ve got. It’s really, really good. I may become a farro addict now.

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This is a belated post on a dish I made a couple weeks ago, when my CSA box contained collard greens and apples. I had never tried collard greens before, and found this recipe on Epicurious and thought I would give it a try.

The recipe was essentially a salad, and the collard greens were raw. I didn’t realize this until halfway through my preparation, at which point, I tried a nibble of raw collard greens and realized that they really don’t taste good raw. Maybe some people like them, but I don’t. So, I decided to try wilting them a bit, but keeping the basic flavors of the recipe. That worked, and my husband really liked it, but if I were to do it again, I’d cook them down a little more than I did because they were just too raw tasting for me.

The flavors are excellent though, and really unique. So, I recommend trying this, but adjusting the cooking time based on your personal preference for the green. I think this would be really good with chard or even spinach as well.


2 red apples such as Gala or Idared
1/2 cup cider vinegar
1 cup water
1/2 cup sugar
1 teaspoon salt
1 teaspoon pickling spice
1/2 cup walnut halves (3 ounces)
1/4 cup olive oil
1 bunch collard greens (1 pound)
1/2 teaspoon kosher salt
1 shallot, finely diced (this is my own addition)

Note: I didn’t have any pickling spice so I used a half a teaspoon mustard seeds, a bay leaf, a pinch of cinnamon, a couple of cloves, and salt & pepper. There’s a bunch of different suggestions for pickling spice combos online, so if you don’t feel like buying a jar of it, you can google for ideas.


Pickled Apples

Quarter and core apples, then cut each quarter lengthwise into 1/8-inch-thick slices. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved. Add apples and return to a boil. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.


Coarsely chop 1 tablespoon nuts and finely chop remaining nuts. Toast walnuts in olive oil in a small skillet over moderate heat, stirring occasionally, until a shade darker. Cool nuts in oil.

Collard Greens

Halve each collard leaf lengthwise with kitchen shears or a sharp knife, cutting out and discarding center ribs. Stack leaves and cut crosswise into 1/4-inch-wide strips.

To Assemble

Here’s the part I made up. Heat 1-2 tablespoons of the walnut infused oil in a large saute pan. Add the finely chopped shallot and saute for a couple minutes, until the shallot is soft and starts to brown.

Add the remainder of the oil and the walnuts, then add in all of the collard greens. Add water…about a quarter of a cup to help braise the greens. Cook for a few minutes, until the greens are soft enough for your liking.

Strain the pickled apples. When the collard greens are just about done, add the apples. Stir together and add salt and pepper, if needed.

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This is, without a doubt, the best thing I have ever made. It is so amazing that I don’t even know where to start. It tastes like a restaurant dish. It is sophisticated and comforting at the same time, and it is just absolutely delicious.

The recipe is a little tricky, but the marmalade can be made in advance, so I recommend doing that so you can focus. But, I’ll try to break down the steps as simply as possible. If you take your time and don’t do two things at once, you will be fine.

The recipe also suggests making the marmalade to spread on bread or serve over polenta, which I think would be wonderful.

Like almost all of my recipes, this one comes from Food and Wine (best foodie magazine ever).

3 tablespoons vegetable oil
3/4 pound fresh porcini or stemmed shiitake mushrooms—1/2 pound cut into 1/2 -inch dice, 1/4 pound sliced 1/4 inch thick
Salt and freshly ground pepper
1 medium shallot, thinly sliced
1 garlic clove, thinly sliced
2 tablespoons sugar
1 tablespoon water
3/4 cup dry red wine, such as Amarone
1/2 cup red wine vinegar
1/2 tablespoon unsalted butter

5 cups chicken stock
1 tablespoon extra-virgin olive oil
1 small onion, minced
1 cup arborio rice (6 ounces)
1/2 cup dry red wine, such as Amarone
1 tablespoon unsalted butter
Salt and freshly ground pepper
One 2-ounce piece Parmigiano-Reggiano cheese, for shaving
2 teaspoons chopped mixed herbs, such as chives, mint and tarragon
I used cremini mushrooms instead and it worked out fine. I have read that you are not supposed to wash mushrooms before cooking them as it throws their water content off, so I didn’t. I just wiped the dirt off with paper towels, which took forever, but I think it made a difference. They didn’t give off as much water and retained their shape a little better.

I think if you were planning this as a main course, I would recommend using a meatier mushroom like cremini or portabella (or a mix of them with the more delicate kind), and perhaps doubling the amount of marmalade.

For the wine, I used a zinfandel blend. Apparently Amarone is a peppery, fruity wine, so I figured zinfandel would be a good bet. I found a lovely bottle from one of my favorite Napa vineyards at Trader Joes for $15. If you can find this wine, I highly recommend it – for cooking, drinking, bathing in, whatever. It is fantastic and at $15, a total steal.

Marmalade Directions

In a large, nonstick skillet, heat 1 tablespoon of the vegetable oil. Add the diced mushrooms; season with salt and pepper. Cover and cook over moderate heat until tender, 5 minutes.

Uncover and cook, stirring, until browned. I took them off the stove after about a minute. Transfer the mushrooms to a plate.

In the same skillet, heat another 1 tablespoon of vegetable oil. Add the shallot and garlic and cook over low heat until softened, about 10 minutes. Remove from the heat and stir in the cooked mushrooms.

In a small saucepan, simmer the sugar and water over moderate heat, washing down the side of the pan with a wet pastry brush, until amber, 6 minutes.

Add the wine and bring to a boil, stirring to dissolve the sugar.

Add the vinegar and boil over high heat until reduced by half. The recipe says this will take about 12 minutes, but I found it took only about 8. Just keep an eye on it. It will turn from liquid to syrup fast and you want to catch it right when it turns to syrup. The consistency was very thick and when it cooled, it stuck to my wooden spoon like candy. So, work quickly.

Stir the mixture into the skillet and cook over moderate heat until the mushrooms are glazed, 3 minutes. Season with salt. Take it off the heat and cover.

Heat the remaining 1 tablespoon of vegetable oil. The recipe says to use a clean skillet, but I didn’t feel like washing another pot, so I just used the pan that the wine syrup was in. I figured this way I could soak up the last of the wine syrup goodness. I didn’t have an problems doing this.

Add the sliced mushrooms, season with salt and cook over moderate heat until tender and lightly browned, about 8 minutes.

Stir the mushrooms into the marmalade, and swirl in the butter. There is a lot of liquid in the pan at this point, but some will evaporate out, and some will re-absorb into the mushrooms.

And voila! Mushroom marmalade! At this point, I covered the pan, removed it from the heat and placed it on a rack. I started cooking the risotto an hour or so later. As soon as the risotto was done, I put the mushrooms back on the stove over medium heat and slowly warmed them up. It took about 2 minutes.

Risotto Directions

In a medium saucepan, bring the chicken stock to a simmer; cover and keep warm over low heat.

In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Stir in the rice and cook for 2 minutes. Add the wine and simmer until almost evaporated.

Pour in about 1 cup of the hot stock, or enough to cover the rice. Cook, stirring constantly, until the stock has been absorbed, about 5 minutes. Repeat, adding 1 cup of stock at a time and stirring until all of the stock has been absorbed. The risotto is done when the rice is just cooked and suspended in the creamy sauce, about 25 minutes. You may not need all 5 cups of liquid. Once you’ve got 4 cups in, start tasting it. You want the rice soft, but not mushy. I only used about 4 and a half cups of liquid, so add that last cup very, very slowly.

Stir in the butter and season with salt and pepper.

The recipe suggests shaving parmigiano-reggiano over the top of the risotto, but I went with the traditional route of mixing the grated cheese into the risotto right after adding the butter.

Garnish with the herbs (which I forgot to do) and enjoy your amazing restaurant quality dish.


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Does something still count as a green vegetable if it is coated with bacony goodness? Probably not, but this is an incredibly delicious way to cook chard, fat content be damned. It also uses the stems, unlike so many other ways of preparing chard, so the dish ends up looking very pretty and colorful, in addition to being so tasty.

This recipe comes from Food and Wine was created by Stephanie Izard, winner of the 4th season of Top Chef. If you drooled over her amazing cooking, here is your chance to try some without having to fly to Chicago.

The original recipe calls for it to be served with scallops, but my husband is allergic to them, so I served it with another part of the pig – pork chops.

2 thick slices of bacon, cut crosswise into 1/4-inch strips
1 small onion, cut into 1/4-inch dice
2 garlic cloves, minced
1 medium tomato, seeded and diced
1 3/4 pounds rainbow chard—stems sliced crosswise 1/2 inch thick, leaves cut into 1-inch strips
2 teaspoons soy sauce
Kosher salt and freshly ground pepper

The bacon I used did not give up enough fat, so I ended up adding some. If the bacon you are using doesn’t look particularly fatty, you may want to use an additional strip or just keep some butter or oil around to add if you need to. I also didn’t bother seeding my tomato and I don’t think it made a difference. Finally, I ended up using a couple tablespoons of chicken broth, which you may or may not need, depending on your pan and your stove.


In a large, deep skillet, cook the bacon over moderate heat until crisp, 4 minutes. Spoon off all but 2 tablespoons of the fat. Add the onion to the skillet and cook, stirring, until slightly softened, 3 minutes. Add the garlic and stir until tender but not browned, 2 minutes.

At this point, some of the fat was sticking to the pan, so I added a splash of chicken broth to deglaze it a bit. I think everything would have burned if I didn’t, so use your judgment here. If it looks like it’s drying up and sticking, add a tablespoon or two of liquid.

Add the tomato and cook until it begins to break down, 2 minutes. Even when the tomato broke down, I found I needed another small splash of broth to keep it from sticking and to remove the fatty bits from the bottom of the pan.

Add the chard stems and cook until crisp-tender, 4 minutes. Add the chard leaves and cook over moderately high heat, tossing, until wilted, 5 minutes; drain off any liquid. Add the soy sauce and cook until the leaves are tender, 2 minutes longer. Season with salt and pepper and serve.
I really wish I didn’t have camera issues this time around because the dish really did look colorful and pretty, but this is the best I got.

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