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01:03 pm: almost
I made something with chard last week that almost worked perfectly. It worked well enough to be worth trying again, but I'm trying to figure out how to get it exactly right. (I mean, other than having all the chard cut up beforehand, rather than trying to chop the leaves while the stems are cooking.)

I started with a bunch of rainbow chard and 5 eggs. I started cooking some lazy garlic in olive oil, like you do, then added the chopped stems of the chard until they softened a bit. Then added handfuls of chopped chard leaves and let them wilt down until they all fit and I could cover the pot. Then more garlic, because I had a LOT of chard. And then I mixed the chard with a handful of raisins and put it in a baking dish, beat the eggs with a little salt, and baked it at 400F.

I liked it, but it needed something. More raisins? Lemon? There was just a little more egg than strictly necessary to hold the chard together, and I think that was right. There weren't any of the hot spices, and I don't think they would have fit...but maybe something like sumac/zatar or ginger?

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[User Picture]
From:pantryslut
Date:July 17th, 2013 08:59 pm (UTC)
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I usually saute together chard, raisins, onion and/or garlic and hot pepper flakes, if that helps. Just a tiny touch of the hot pepper does wonders.

A little acid (a la lemon juice) probably couldn't hurt either.
[User Picture]
From:adrian_turtle
Date:July 18th, 2013 12:53 am (UTC)
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I acquired green onions at the farmers' market this afternoon, while I was getting more chard. So that will definitely go in the next round. And lemon. I haven't had red pepper flakes sitting around the house for a few years, so I guess the next question is, "should I?"
[User Picture]
From:pantryslut
Date:July 18th, 2013 01:00 am (UTC)
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Cayenne or a dash of hot sauce would also work if you have one of those.
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From:akirlu
Date:July 17th, 2013 11:12 pm (UTC)
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I would add the garlic at the end of the saute, very late, rather than the beginning, to retain more of the garlic tang and bite. If you eat meat, I would consider starting with bacon grease in the olive oil, possibly even some bacon crumbles. And balsamic vinegar makes almost anything better.
[User Picture]
From:adrian_turtle
Date:July 18th, 2013 12:55 am (UTC)
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I eat meat but not pork, and the next batch of this particular dish is destined for a vegetarian potluck. I will take your advice about cooking the garlic. Thanks.
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