A rainbow of chard

I’m qualifying this as prep, because a good side of veggies is mandatory. After all, meat should add up to only one third of your plate, no more. But sometimes salads can be boring (or repetitive!).

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Chard is in bloom right now. Every store I go has chard. Always. Even the Farmer’s Market has chard, so let’s cook chard. I’m using Melissa’s method of steam-sauteeing, but with a little oil: first I wash the chard, and let it drip for a little while. Then I chop it. In the meantime, I fry a clove of garlic in oil (either coconut or avocado) so it realeases its flavors.

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When you can smell the garlic, that’s when you add back the chard and then cover it so it steams. Every couple mintues I stir it so it doesn’t burn off. If it’s getting too dry you can always add a little bit of water.

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When done, you add salt and pepper. That’s it. Great complement for meats1

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Multiple lines of work

Not only a good practice to save time, multiple batch cooking also saves energy. In this case, I cooked my chicken (a concoction of coconut aminos, ginger, onions and paprika marinating chicken drumsticks) with a braised cabbage (from Mark Sisson’s The Primal Blueprint Cookbook) in order to save both. The chicken I explained yesterday, the cabbage a while ago, but since I had done it horribly wrong, here’s my attempt to make it right.

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I quartered the cabbage, and then halved those quarters in order to get eigths. I spread all the wedges in two baking dishes and added carrots and onions to them. The dishes were lightly oiled with olive oil, and then I drizzled more oil on top of the veggies. Since this is a braise, I added chicken stock.

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I wrapped them in foil and stuck them in the oven at 350F (on purpose lower than the 375F the recipe mentions) for an hour. After that, I took them out, and carefully flipped them over so they would cook evenly.

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I reintroduced them in the oven, with the chicken so it would cook for an hour at 350F (see? On purpose!)

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An hour later I took them out and drizzled Balsamic Vinegar all over the veggies. I didn’t returned them to braise at an open fire because, well, it started to char a bit, and I thought that was enough cooking. Apparently I was lacking in the amount of chicken stock used.

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Definitely a good pair, chicken and cabbage. Well spiced both of them, but a great pair!