Vegetables are expensive. 80% of what I bought at the store yesterday were fruits and vegetables, and surprise, surprise — for the first time in months, my grocery bill is near $100.
It’s great for major institutions to tout high-fiber, vitamin-rich diets, but those recommendations don’t mean squat if you can’t afford it. We’re Americans. We vote with our hearts and our wallets, but when it comes to our stomachs, we lean toward the wallet.
Hence, Taco Bell.
So I made swiss chard for dinner last night, and it was quite underwhelming. It’s probably the first cooked hearty green I’ve found that I was able to consume without grimacing, and I can see how it might taste good when certain flavorings are applied to it. But what I made last night wasn’t it.
My search for a good hearty greens recipe seems to be neverending. I love them in Chinese and Thai cooking, but I seem to be unable to duplicate those flavors at home.
Onward!
5 responses so far ↓
Swiss chard is my fgavorite/ The gren one not the red one. I cook it with some onions and salt and pepper and love it.
Garlic and onions. Olive oil. Maybe a few little red pepper flakes. I made some as a pizza topping once and I was sorry I put it on the pizza since it tasted better on its own. This was from the Moosewood at home cookbook, which I can dig out the recipe if you don’t have that one already
See if any of these strike your fancy or give you ideas for capturing that flavor you’re looking for.
Asian-style Sauteed Greens
http://recipes.chef2chef.net/recipe-archive/10/062770.shtml
Swiss Chard Dahl
http://recipes.chef2chef.net/recipe-archive/8/A08322.shtml
Italian-style Swiss Chard
http://recipes.chef2chef.net/recipe-archive/06/040226.shtml
Cilantro…add it to anything for perfection. That and parsley. MMmmmmmmmmm
Asian vegetables are best when you keep it really simple. Stir-fry your bok choi very fast in very high heat, and boil your mustard cabbage in soup stock. Garlic and ginger are musts!
My mom used to make swiss chard (the red one) the same way one would make Korean-styled watercress: blanch, mix with sesame oil, salt, garlic, ginger, a smidge of soy sauce, and sesame seeds. Serve over hot rice. Don’t plan on kissing anyone for dessert
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