Chard with sweet-and-sour ginger sauce
(also useful for Asian greens)
adapted from Farmer John’s Cookbook
Normally, we pair chard with French or Italian themed flavors (hard cheeses, anchovies, ham, bacon, shallots), but I couldn’t resist offering this unique recipe. I’d serve this chard over rice, quinoa, or Asian noodles. A similar treatment/sauce would work for this week’s Asian greens as well.
Wash and chop chard leaves from one large bunch. Bring a cup of stock or water to boil in a large skillet or pot. Add the chard and cook, stirring, until it is wilted. Drain the chard, saving the cooking liquid.
Arrange chard over rice or quinoa or noodles and garnish with chopped green onions.
Meanwhile, pour the reserved cooking liquid back into the skillet or pot and bring to a boil over high heat. Boil it until it is reduced to 1/3 cup or so, about 8 minutes. Add 2 tablespoons vinegar (rice or balsamic) and a tablespoon of brown sugar or honey. Stir in one tablespoon chopped/grated fresh ginger (or less of powdered) and a pinch of red pepper flakes. Boil for 30 seconds. Remove from heat and spoon mixture over the chard. Serve immediately.
If you prefer, you can cook your chard (or Asian greens) by sautéing in oil and prepare the sauce separately. These ingredients are highly flexible, so experiment with quantities and types.
Sautéed chard with Lemon and Hot Pepper
adapted from Chez Panisse Vegetables
Stem the chard, wash and drain the leaves, and cut them into a rough chiffonade (fairly thin strips). Sauté in olive oil, covered, for 5 minutes or so, until the leaves are wilted and tender. Remove the cover and cook away the excess moisture. Season at the last minute with a pinch of red pepper flakes according to taste, and with salt and pepper, and squeeze lemon juice over just before serving.
Pasta with Broccoli Florets
adapted from Asparagus to Zucchini
Cut the florets from broccoli and chop up any remaining tender stem. Cook broccoli in boiling water for 2-3 minutes to blanch. Remove with slotted spoon. Cook some pasta in same water (or use fresh). Meanwhile, heat olive oil and butter in a skillet. Sauté chopped garlic scapes (and mushrooms if available) for 3-4 minutes. Stir in broccoli and cook to your preference. Drain pasta when cooked. Toss with broccoli mixture and top with grated Parmesan cheese.
