Showing posts with label chard. Show all posts
Showing posts with label chard. Show all posts

Friday, July 5, 2013

The Changing of the Swiss Chard


Chard is a beautiful thing; to look at, to cook, and of course to eat. One good-size bunch reduces down to 2 perfect servings.

Strip the leaves from the stems. Chop up the stems. Wash it all thoroughly of course. Chop the leaves coarsely.

Mince up some garlic (I use lots) and some onion or shallot or scallion. Saute in olive oil and butter over medium low heat for 2 minutes.  Add the stem pieces for 3 minutes, then add the leaves. Toss frequently for 5 or 6 minutes until wilted and tender. Sprinkle with a pinch of cinnamon, a pinch of powdered ginger, and a generous pinch of garam masala if you have it. Naturally you'll want some salt - how much is up to you.

I think Swiss chard goes on my desert island list.

Wednesday, December 8, 2010

Stir-fry of pork and preserved mustard tuber with rice packets in chard leaves




“Ravishing” is not a word I often use. But when I took my first bite of last night’s stir-fry of pork with preserved mustard tuber, that’s the word that leapt to mind. Inspired by a recipe in Fuchsia Dunlop’s book, “Land of Plenty”, it requires few ingredients and is super fast (once you’ve assembled the bits and pieces you need). I’m not going to post a recipe today, just wanted to share the concept: thinly sliced pork loin, mustard tuber, soy, Shiaoxing wine, scallion.

Dunlop spent years studying Chinese cooking techniques, traveling around that vast country and insinuating herself into restaurant kitchens both large and miniscule. Every one of her dishes that I’ve tried is both unique and distinct flavor and texture-wise.

My creative contribution to dinner was rice wrapped in Swiss chard. It’s supposed to be lotus leaves, but I couldn’t find them at my Asian market and ran out of time to find someone whose English would enable him/her to help me. Instead I used blanched chard. The resulting packets were somewhat delicate (requiring careful transfer from steamer to plate) but succulent nonetheless. Ingredients included enoki mushrooms, scallions, Chinese sausage, cooked rice, and some sesame oil. I would have preferred to use sticky rice, but couldn’t find any on short notice. That leaves another attempt with modified ingredients as something for another day.

Unlike the traditional rice packets served universally as part of a dim sum meal, the wrapper is edible (lotus leaf is not).

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