Yum! I love this dish's simplicity, but also surprises in the pine nuts and raisins. (Yes, raisins do sound weird with greens, but it's surprisingly good! Try it.) Note that I do make a few changes from the original recipe: I cut the oil down to just a teaspoon or two, (otherwise, I find the finished greens a little too "glossy" for my palate,) and definitely cut the salt down -- I add just a pinch or two, instead of the full amount the recipe calls for. I also add a few pinches of red pepper flakes with the garlic, and a splash of red wine vinegar or lemon juice near the end -- brightens things up a bit. :) And definitely use whole-wheat couscous -- I swear I can't tell the difference!
What are your favorite uses for chard? I believe it has earned its place as my favorite cooked green . . . how about you?
3 comments:
I absolutely love chard, it is one of my favourite cooked greens (spinach is my very fav). I like to saute greens with a bit of garlic, onion, s&p, and oil, then just eat on its own or with tahini sauce. I also like adding cooked greens to pasta sauce.
So hungry right now....
Chard! This looks great, even with the raisins! (Then again, I had a piece of pizza with raisins, apricots, cilantro, and chicken the other day--clearly I can do fruit plus savory business.)
Isn't it great how long hardy greens last? I tend to use mine gradually, adding handfuls to practically everything I cook, and then use the stems for veg stock or saute them with garlic. Yay!
I wouldn't call chard my favorite green, but I do love it! Rainbow chard is just so beautiful :-) I like it any old way, but one of my faves is to use the big leaves as a "wrap" for hummus and veggies and all sorts of deliciousness. Also really good just simply sauteed with garlic and a splash of lemon juice...yum! Now I want some chard :-)
Courtney
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