School’s out, school’s out! Yippee! Woo hoo! I think teachers are more excited about Christmas break than the students. And this year there are no travels planned, no school work hanging over my head, no last minute Christmas gifts to fight the crowds over, so pour a glass of wine and let the relaxing begin!
And while I really am intending to rest, I have set an ambitious goal for my two week break. We receive a half bushel of fresh, local produce every two weeks from our CSA called Bountiful Blessings Farm. In a two-person household, it’s a race against the clock to consume all of that organic goodness while it’s still fresh. So it’s my goal to come up with creative ways to use all of my CSA veggies before they start to wilt. And I’m not going to resort to blending them into a green smoothie!
Last night I started with the swiss chard, because I wasn’t going to chance losing this gorgeous bunch.
Using a friend’s recommendation, I modified a recipe from Food and Wine’s site and created a stew that I will be making over and over again.
The magical ingredient just might be the baby bellas that I added.
Or maybe it was the fresh oregano.
Or maybe it was that feeling of freedom in the crisp pre-Christmas air. In any case, I think you’re really going to enjoy this dish. It’s rich, hearty, and feels like a warm hug on a winter’s night.
Spicy Swiss Chard and Veggie Stew
- 4 pounds Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
- 1/4 c. extra-virgin olive oil
- 6 garlic cloves, minced
- 1/2 tsp. crushed red pepper
- 2 c. sliced portobello mushrooms
- 1 T. fresh chopped oregano
- 2 cans diced tomatoes
- Two 16-ounce cans of cannellini beans, drained and rinsed
- Salt to taste
1. Bring a saucepan of water to a boil. Add the chard and simmer for about 8 minutes over moderate heat until they are tender. Drain the greens in a colander and let it sit.
2. Heat the olive oil in the sauce pan and add the garlic and crushed red pepper. Cook over moderate heat until the garlic is golden and your mouth starts watering.
3. Add the mushrooms and sauté until tender.
4. Add the tomatoes and fresh chopped oregano and bring it to a boil.
5. Add the cannellini beans and simmer over moderately high heat for 3 minutes.
6. Add the chard, reduce to medium heat, and simmer until the flavors blend together.
7. Season the stew with salt and serve.
So what’s next? Brussel sprouts. Any suggestions, readers?
This recipe is linked to:
- Seasonal Sundays hosted by Real Sustenance
- Real Food Weekly hosted by The Whole Gang
- Friday Foodie Fix hosted by Diane of The Whole Gang