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Finished Product is quite pretty with fresh basil,
pine nuts and rainbow chard. |
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Every Wednesday I make sure I have cash on hand so I can buy fresh, organic produce from our Families First Farm. Honestly - I have never had finer produce...just wish they could plant some mango trees and other fruit (hint hint, John, if you are reading this...mangoes are out of the question aren't they...oh well).
So I bought some Rainbow Chard last week with a pre-ordained recipe in hand. Found in a Fine Cooking magazine from summer of 2010. It is as simple as it gets...basically you saute the chard (stems first to soften them, then leafy parts) in oil with some fresh garlic much like you might saute fresh spinach. Layer with fresh basil (chiffonade), toasted pine nuts (ALWAYS toast your nuts!) and shaved parmesan.
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| Colorful AND delicious! |
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| And healthy... |
| Served with a nice cut of protein (in this case, a thick, bone-in pork chop) and rice and we have a winner! This recipe had a well-blended flavor that my husband said was almost meaty. He said he would eat it again (as opposed to his hint that he didn't like a recipe. He asks "Was this hard to make?" or "Was this a lot of effort?" which would usually be followed by a gentle "let down" of "You don't have to go through that trouble again... |
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