All winter I anxiously awaited the return of Trader Joe's "Chard of Many Colors." The chard is chopped, triple-washed, and ready to be used straight out of the bag. The Trader Joe's sample counter featured a fabulous vegetarian recipe that I've been hoping to recreate. It includes fava beans, which they sell seasoned in vacuum sealed packages, but canned cannellini beans (rinsed and drained) work just as well, if not better. This is the recipe, as closely as I can remember it:
Sauté 2 cloves of minced garlic and some chopped green onions in olive oil for a couple of minutes. Add the bag of chard and about 1/4 cup of veggie stock. The stock will wilt the chard as it cooks down. Stir in the beans, sprinkle with red pepper flakes, and top with fresh parmesan shavings just before serving.
This recipe is fresh, light, and delicious.
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