|Bowlful of Color|
Recipe adapted by Bruce from The Greens Cookbook
During these last two weeks of winter, many of us are scanning the landscape for the bright yellows and greens of spring. If you’re a bit tired of Mother Nature’s winter palette, here’s an antidote. Hubby Bruce adapted this colorful winter veggie recipe from his 1985 edition of The Greens Restaurant Cookbook.
|Separate Leaves from Stems|
According to Greens, the taste and texture of chard stems and leaves make them almost two different vegetables. Bruce noticed the same thing about orange and yellow carrots, both of which we had on hand from our CSA farm share. Yellow carrots look almost white on the outside. They’re softer and starchier than orange, therefore better for cooking than salads. By using the contrasting carrots and the Greens idea of separating chard leaves from stems, Bruce made two vegetables seem like four.
|Slice Carrots into 1/4" Diagonals, then into Sticks|
1 tbsp. olive oil
1 clove garlic
4 small dried chilis
1 small bunch chard
2 medium orange carrots
1 large white carrot
1 tbsp. apple cider vinegar
salt and pepper
Slice garlic thinly. Heat olive oil slowly in small sauté pan with garlic and dried chilis. Remove from heat when garlic is browned.
Remove chard leaves from stems. Tear leaves into moderately large pieces. Trim stems and cut into 2 inch lengths, then cut lengthwise into narrow sticks. Slice carrots into long ¼ inch diagonals, then cut into narrow strips.
Steam the vegetable individually. Check after 2 minutes, and steam each till tender.
Carrots will take about 3 minutes, chard stems about 3 minutes, and chard leaves about 4 minutes. After steaming each veggie, put into warmed serving bowl and keep hot.
When all veggies are in serving bowl, remove garlic and chilis from oil. Pour oil and vinegar over veggies and toss, adding salt and pepper to taste.