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October 17, 2019
Lucky for me, Jean Georges Vongerichten has a restaurant in a nearby town. There he serves sauteed spinach with basil, an unusual and delicious addition to the spinach that lingers in the mouth long after the meal. Because my garden is still full of Swiss Chard and basil (we haven't had our first frost yet), I wondered if the addition of basil would work equally well with this tougher green. It did! And I can't wait to make it again tonight because I haven't yet had my fill...
One bunch Swiss chard
One clove garlic, thinly sliced
2-3 tablespoons canola oil
Salt and pepper to taste.
2-3 sprigs of basil
Blanch the Swiss chard in boiling water for a minute or so, then drain well and chop coarsely.
Saute the garlic in the oil until fragrant (do not brown), then add the chopped Swiss Chard and the sprigs of basil. Saute until very tender, adding salt and pepper to taste. Remove the basil before serving.
The second night I made this version of sauteed Swiss Chard, I used it as one of the ingredients in a very comforting bulghur bowl, along with sauteed zucchini, steamed green beans, a spoonful of arugula pesto, parmesan, walnuts, and, of course a cup or so of cooked bulghur.
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