Today I’ve got two side dishes for you! This post is a tad picture heavy, but it’s because I am newly enamored of a food I’ve never cooked before, or eaten for that matter: chard.
That is one gorgeous veggie, right? Not only is it amazing to look at, Wikipedia says it is “considered to be one of the healthiest vegetables available and a valuable addition to a healthy diet”. I’m going to ignore the next line in the Wikipedia article claiming that chard is similar to beets, because I cannot believe that my newly beloved chard is related to that disgusting excuse for a food (no seriously, beets is like the only thing I won’t eat). I’m also going to ignore my good friend who says she can’t eat it because it’s what her desert tortoise eats.
I will say, the one drawback of this pretty, veiny veg is that when I had to cut out the rib for the recipe, it felt a tad like being in a gruesome horror movie. I actually felt bad for the leafy green cutting through all those veins.
It’s like Christmas in a pan. Every rule my mom had about color in a food followed. This dish has it all. And it’s delicious as a side.
|Red Chard with Parmesan Cheese|
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 small red onion, diced
- 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
- 1/2 cup dry white wine
- 1 tablespoon fresh lemon juice, or to taste
- 2 tablespoons freshly grated Parmesan cheese
- salt to taste (optional)
- Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
Not to be outdone by this fancy veggie… My Aunt Janet in Florida has a staple slaw recipe that she makes for fish fries and potlucks, to great praise. It’s kind of a ghetto-fab recipe that’s a winner every time. I made this ramen noodle and broccoli slaw recipe recently with a killer chicken Ryan made in the oven and finished on the grill. This slaw is something to stick in your back pocket for a fun, impressive dish to bring to BBQ potlucks. I swear, everyone will ask for the recipe!
|Ramen Noodle and Broccoli Slaw||
- 1/2 C. olive oil
- 1/2 C. sugar
- 1/3 C. cider vinegar
- season from ramen noodle packet (chicken flavored, save noodles for later in recipe)
- 1 pkg broccoli slaw
- 1 pkg ramen noodles, broken up
- 2-3 scallions chopped
- 1/2 C. sliced almonds or peanuts
- 1/2 C. sunflower seeds (or more to taste)(optional)
- Combine oil, sugar, vinegar and seasoning to make dressing. Break up dry noodles in small pieces and put into dressing. Add the broccoli slaw and scallion and let refrigerate at least 1.5 hour. Add the almonds/peanuts and seeds before serving.