Apparently I grew up with "fancy" vegetables. I use the term lightly because really, the main thing that separated the veggies I grew up with from the veggies Thatboy grew up with was water and seasoning.
In his family vegetables were always boiled (usually until they were limp and flavorless) and then slopped on a plate. In my house they were sauteed in olive oil, tossed with butter, roasted, grilled, steamed, salt, peppered, and spiced.
It doesn't take a lot of skill or imagination to create great vegetable side dishes. Heck, it doesn't even take a lot of time. The first time I made Thatboy zucchini it was sauteed and seasoned with garlic, basil, salt and pepper and he looked at me as though I was practicing magic. And he was hooked.
My basic arsenal changes based on my mood. The time of the magic zucchini I was using basil and garlic on everything. There was another period where red pepper flakes were my go to seasoning. Lately it's been lemon and butter. Lemon to me always makes the veggies taste "bright" and "fresh."
When I served this swiss chard with dinner the other night Thatboy asked me what it was. When I told him it was chard he told me it reminded him of dessert. Which I thought was weird, because he is a person who insists dessert be sweet, and usually chocolatey. But apparently for him the lemon adds sweetness to this dish. However you look at it, thinking that a dark green leafy vegetable is dessert-like has to be a good thing.
In his family vegetables were always boiled (usually until they were limp and flavorless) and then slopped on a plate. In my house they were sauteed in olive oil, tossed with butter, roasted, grilled, steamed, salt, peppered, and spiced.
It doesn't take a lot of skill or imagination to create great vegetable side dishes. Heck, it doesn't even take a lot of time. The first time I made Thatboy zucchini it was sauteed and seasoned with garlic, basil, salt and pepper and he looked at me as though I was practicing magic. And he was hooked.
My basic arsenal changes based on my mood. The time of the magic zucchini I was using basil and garlic on everything. There was another period where red pepper flakes were my go to seasoning. Lately it's been lemon and butter. Lemon to me always makes the veggies taste "bright" and "fresh."
When I served this swiss chard with dinner the other night Thatboy asked me what it was. When I told him it was chard he told me it reminded him of dessert. Which I thought was weird, because he is a person who insists dessert be sweet, and usually chocolatey. But apparently for him the lemon adds sweetness to this dish. However you look at it, thinking that a dark green leafy vegetable is dessert-like has to be a good thing.
Swiss Chard
1 bunch of Swiss Chard
1 1/2 Tbsp flour
juice of half a lemon
1 Tbsp butter
salt
- Separate the leaves from the stalks, but wash both. Chop the stalks into bite sized pieces.
- Whisk the flour into 1 1/2 cups water and bring to a boil.
- Add the chopped stalks into the boiling flour-water with the lemon juice and a sprinkle of salt. Simmer for 25 minutes.
- Bring another pot of salted water to a boil and add the leaves. Boil for 12 minutes. Drain and chop the leaves, toss with butter.
- Combine the cooked stalks, their juices, and the greens and serve.
You are so right boiled watery veggies SUCK. I have chard coming out of my ears right now from CSA. I always cook them with a bit of bacon but, I think your version is brighter, fresher and healthier. Can't wait to try!
ReplyDeleteI wonder how many people think they hate vegetables just because they've never had them prepared the right way. I'm going to try this because I'm totally curious about how chard can remind him of dessert!
ReplyDeleteWhenever people say they don't like veggies I'm always pretty sure it's because they've never had them prepared as deliciously as this!
ReplyDeleteI think even my husband might enjoy this. Most greens turn him red :-) It sounds delicious and I'll have to give it a try. Have a great weekend. Blessings...Mary
ReplyDeleteI think he's on the way to becoming a convert. Your recipe is lovely, so I can see why. Have a great day. Blessings...Mary
ReplyDeleteThe chard souns very good and I am sure that the lemon adds so much flavor.
ReplyDeleteI just opened up my google reader tonight to catch up on blog reading. I am so glad I clicked your blog. CONGRATULATIONS on the arrival of your beautiful boy. I wish you all so much happiness. He is stunning. I am sure everyone tells you how quickly it goes, so I wont say that again. I will just say enjoy every moment. Good luck and keep smiling!!
That's pretty funny.
ReplyDelete