Tomorrow is Thanksgiving, and cooking for yourself today is probably not high on your priority what with cooking for 20 tomorrow? I’m not cooking for everyone for the first time in 15 years and instead we’re taking veggies to my niece’s place for dinner. Yes, there’s a big turkey on the table (and a ham) but we’re bringing a Quorn roast for ourselves and there are plenty of veggies.
But for today, it’s veggie time. We picked up our CSA bag and it was full of golden beets and rainbow chard-Yipee-my favorites. Every Wednesday is like Christmas as we open the bag and see what’s inside. I never keep the cilantro (I know, but I don’t like it) and I always keep the beets. So for lunch today, after splitting the goods with my BFF, I had 5 stalks of rainbow chard left and I went to town. Count it-five minutes.
5-minute Rainbow Chard Lunch
4-5 stalks of rainbow chard, cleaned and chopped
1/4 cup pine nuts (toasted)
1/4 cup golden raisins
1 tsp chopped garlic
1 Tbs Romano cheese (optional)
1. Add chard to a large saute pan with olive oil (about a Tbs) and cook down. It will cook down to about half it’s size, just like spinach.
2. While the chard is cooking, throw the pine nuts in the oven at about 350 for about 2 minutes or until they get slightly brown. (You can use a toaster oven or put them under the broiler on low, just watch closely since they burn quickly.)
3. Add garlic to chard and stir.
4. Add pine nuts, raisins and a pinch of salt to chard. Let cook for another minute.
Voila! it’s done. I like to add a pinch of Romano cheese (grated) on top for a bite-but that’s optional. The pine nuts give his a great texture and flavor and the raisins add just a bit of sweetness. My favorite part is the crunchiness of the chard, it’s so refreshing and comforting. Dive in dear chef and have fun. Tomorrow you stuff yourself but today you can eat light and comforting.