Swiss Chard with Balsamic Butter

Another boom of Swiss Chard from the CSA and from my garden is making me scramble for recipes.  This one comes from Susie Middleton's Fast, Fresh & Green which, in my opinion, is one of the greatest veggie recipe books around.  I like that it uses both the leaves and the stems; especially if you have "Bright Lights" chard - with its array of jewel-like colors, it makes a very pretty dish, as well as a tasty one. So yesterday I made a huge batch of Debbie's vanilla-and-cardamom baked squash, using a Butternut from the CSA and two Delicatas from my garden. Tonight I made it into soup, using the basic two-two-two recipe for all my Cream of Whatever soups, and it was outstanding with the Swiss chard on the side, with some garlic bread.  Jeeps actually put the chard on the bread and ate it like a crostini.

A perfect Autumnal Equinox supper, if I do say so.

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Susie Middleton's Swiss Chard with Balsamic Butter

• 1 1/2 tsp balsamic vinegar (mine is this fabulous strawberry balsamic that Jeeps' partner Steve gave us for Christmas)
• 1 1/2 tsp soy sauce
• 3/4 tsp dark brown sugar
• 1 bunch Swiss Chard with stems
• 1 tbsp peanut oil (really try to get peanut oil, it's worth it)
• 2 tsp finely chopped garlic
• 1 tbsp unsalted butter
• 3 tbsp pine nuts (optional; Jeeps doesn't like them so I kept them on the side)
• Kosher salt

In a small bowl, combine the balsamic vinegar, soy sauce, and brown sugar.  Set aside

Wash and dry the chard.  Pull or cut the stems away from the chard leaves.  Cut or rip the leaves into 2- to 3-inch pieces.  Slice the stems crosswise into 1/4-inch pieces.

In a small skillet or pan, toast the pine nuts over medium-low heat, stirring constantly.  Really babysit them because they will burn in a second.  Remove from heat and set aside.

Heat the peanut oil in a large skillet over medium heat.  When oil is hot, add the chard stems with a pinch of salt and cook about 5 minutes, stirring occasionally.  Add the garlic and stir until fragrant.

Add the chard leaves and 1/2 tsp Kosher salt.  Using tongs, toss the chard leaves in the pan until wilted down.  Scrape the balsamic mixture into the pan, stir, and remove the pan from the heat.  Add the butter and toss and stir until it's melted.  Fold in half the pine nuts.

Transfer the chard, stems, and cooking liquid to a small serving bowl and garnish with remaining pine nuts.

Slawfest

Picked up the July/August edition of Martha Stewart Living yesterday.  I haven't flipped through one in a while...really it just does too spectacular a job of making me suffer from "someone is always doing it cooler".   And Martha has become so freaking ubiquitous, everywhere from Home Depot to KMart.  But I had to do a late run to CVS and what the hell, I'll get a couple of magazines to go with the pint of Häagen-Dazs Vanilla Swiss Almond I planned to sneak into the freezer and eat at midnight without sharing. Well, anyway, Martha (or whoever works for her) came up trumps with a recipe for swiss chard slaw.  Between my garden and the CSA, I have chard and kale out the wazoo, and desperately need new ways to use them.  Martha's recipe had torn toasted English muffins in it, as well as cantaloupe and a scallion dressing.  I didn't follow it to the leetter, just took inspiration, mugged the garden, and improvised something similar for lunch today, which Jeeps and I ate with leftover grilled chicken.   It's crunchy and delicious, and if you grow "Bright Lights" swiss chard, it's a very pretty, colorful dish as well.

Dinner rolled around and Jeeps was putting salmon under the broiler.  "Can you make that slaw again?" he asked.  After the mugging there wasn't much chard left, so I filled in with kale.  Just as good.  In fact it was too good:  I made just enough for me and Jeeps, went to set the table, and came back to the kitchen to find Panda eating it out of the bowl with her fingers.  "Hey, you're not supposed to like that!" I cried.  "It's kale!"

Damn kids...

Damn Swiss Chard Slaw

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All measurements are completely eyeballed

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• 1 bunch swiss chard or kale or mix of both
• 4-5 sprigs of parsley, chopped
• 2-3 scallions, chopped
• Juice of half a lime
• 1 glug mayonnaise
• 1 swirl of sesame oil
• 1 splash of sesame seeds

Cut the stems off the chard and reserve.  Cut the leaves into chiffonade - pile a few leaves, roll them up like a cigar, cut across with your knife into ribbons and dump in the bowl.  Repeat.

Take the chard stems, cut into 2-3" lengths, then carefully cut in half or thirds lengthwise to make matchsticks.  NOTE:  do not do this with kale stems.

Add rest of ingredients to bowl, combine and toss until well-coated.  Serve with something, pile it on toasted bread, or just eat out of the bowl.

Small, Snobby Miracles...

It's that time of year when small miracles come out of the garden. It's that time of year when I'm a total snob in the grocery store, self-righteously pushing my cart past the greens, carrots and peas because (sniff) I have my own thank you very much.

I gave peas a chance and as usual I'm glad I did. There's nothing like them. True, it's a lot of work for a small yield, but shelling peas is almost as satisfying as eating them. As for eating, I've been observing and I noticed that as a side dish, you really don't consume more than a serving spoon of peas at a dinner sitting. A little is enough. And when you picked them twenty minutes ago, blanched them for 30 seconds and served them with a pat of butter and a little salt and pepper, it's plenty.

Now you know what else is awesome? Swiss chard. I've never grown it before and frankly, where the hell have I been? I picked yellow and pink because hey, if vegetables come in yellow and pink, you should grow them. And it is a snap. Sow. Grow. Pick. Wash. Chop or don't chop. Saute in a bunch of garlic cloves, olive oil, butter, salt and pepper until wilted. Add a little chicken broth, cover and braise. Flush proudly when your husband drinks the pot liquor and demands, "Grow more."

Oh, by the way, these turkey-veggie meatballs are a knock-off the famous Martha Stewart meat loaf recipe. It's a great way to get rid of any leftover steamed broccoli or cauliflower, or both.  Carrots, celery, onion, garlic—just throw it all in there.

It's the most wonderful time of the year.