Swiss chard, onion and radish


Swiss chard, onion and radish

I have a good looking crop of Swiss chard growing in my garden so it’s time to make something with them.  I am combining the Swish chard with onion and radish.  The radish gives it a little kick.

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Ingredients:

1 bunch Swiss chard, trim from the stem

5 radishes sliced in small pieces

1 yellow onion, chopped

1 tbsp. coconut oil

Pinch of pepper flakes

Salt and pepper

Directions:

In a skillet over medium heat melt the coconut oil then add the red pepper flakes, onions and radishes and stir until the onion softens.  Add the Swiss chard and cook, turning often until the chard starts to wilt.  Season with salt and pepper.

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Swiss chard with Julianne Beets


Swiss chard with Julianne Beets

Due to a mistake at the nursery where I purchased my beets that I planted I got what looks to be a golden beet instead of the typical red one.  This lighter color beet is more of a mild flavor and is very good raw in a salad.  So I thought I would sauteed some and see what happens.  I was pleasantly surprised.

 

Ingredients:

8 stocks Swiss chard, ribs removed, chopped

1 medium golden beet, peeled and julienne

Olive oil

Salt and pepper

 Directions:

Heat the oil in a large skillet and add the beets.  Cook for a couple of minutes.  Add the Swiss chard and cook till wilted.  Season with salt and pepper and serve.

Swiss chard and Beet Greens


Swiss chard and Beet Greens

The Swish chard comes from my garden as do the beet greens.  When you have your own garden you will always know that you are getting the freshest ingredients that have no chemicals that can harm you.

You have to clean your leeks very carefully.  I slice the leeks and then separate into rings and put them in a bowl of water.  Let them stay in the water for about ten minutes.  Swish the leeks around a few times.  This allows the dirt on the leeks to fall to the bottom of the bowl.  Remove the leeks from the water and let them dry on a paper towel.

Ingredients:

2 slices of bacon cut into small pieces

1 leek, sliced

1 large bunch of Swiss chard, remove the rib and chop (from my garden)

1 bunch of beet greens, chopped (I used the tops from my golden beets)

Salt and pepper

Directions:

Cook the bacon in a skillet over medium heat until the bacon is brown and crunchy.  Set aside on a paper towel.  Remove all but 1 tbs. of the bacon fat.  Over medium heat add the leeks to your skillet and cook until the leeks are soft.

Add the swish chard and beet greens, season with salt and pepper.  Stir often to combine and cook until the greens begin to wilt.  Top with the bacon and serve.

 

Swiss chard and Beets


Swiss chard and Beets

 

I took a look at my garden this morning and decided to combine the two ingredients that are ready to be picked in the same dish.  What is great about having your own garden is being able to trust the food you prepare.  You know exactly how it has been treated.

Ingredients:

1 bunch Swiss chard

3 small beets

1 tbsp. coconut oil

Pinch of pepper flakes

Salt and pepper

Walnuts, handful, chopped

Directions:

Wrap the beets in foil and roast them  in a 350 oven until they are tender.  Let the beets cool then peel and chop the beets into bite size pieces.

In a skillet over medium heat melt the coconut oil then add the red pepper flakes and stir.  Add the Swiss chard and cook, turning often until the chard starts to wilt.  Add the beets and cook for about one minute.  Add walnuts and serve.

Vegetables Galore w/Roast Chicken


Today was the time to clean out the refrigerator and look what I made.  You can leave out the chicken to make this vegetarian.

Ingredients:

Left over Roast chicken

1 tbsp. Olive oil

1          Yellow onion, chopped

½         Red pepper, chopped

1          Sprig of rosemary

1 tsp.   Cumin

1 tsp.   Garlic powder

Salt and pepper to taste

2          Zucchini, chopped in large pieces

1          Yellow squash, chopped in large pieces

Bunch of Swiss chard

3          Green onions chopped

Directions

In a large stock pot over medium heat add olive oil.. Add onion and red pepper.  Season with salt, pepper, cumin, garlic powder and rosemary sprig.  Cook till onions are translucent.  Add zucchini and yellow squash.  Add Swiss chard; sprinkle a pinch of sea salt over the Swiss chard.  Stir until Swiss chard wilts.  Remove the rosemary sprig.  Add green onions on top.  Serve with Rosemary Sea Salt Fougasse from Frugal Feeding.