Easy Recipe - Swiss Chard
This is really easy:
- heat up some olive oil
- saute minced shallot or sliced garlic
- saute a bag of swiss chard, cover with oil
- pour in some chicken broth
- braise for a while
It is done! All you need is a deep saute pan and a wooden spoon. You can also use crushed garlic cloves if you do not want to slice them.
posted by Peter P @ 7:02 PM
10 Comments:
That sounds good! I believe Swiss chards are better in the colder months.
Do you chop the SC or do you cook them whole?
Do you chop the SC or do you cook them whole?
I usually buy bagged SC that is already chopped and cleaned.
I am going to try putting almonds in too. :)
How wilted should the leaves be? Is it a personal preference kind of thing?
How wilted should the leaves be? Is it a personal preference kind of thing?
The stalk is going to take some time so soften. If you like, you can separate the leaves from the stalks. However, it will still come out okay if you cook everything together.
Peter,
Do you use a flat bottom pan or a wok? I find wok to be more versatile in general, but it sounds like a flat bottom pan would make more sense in this recipe.
PS - have you ever tried to pan fry commercial frozen dumplings. I tried it the other day and it turned out great. It just added about 2/3 tbsp of oil to 10 oz of dumpling (I used sesame oil) and clean up was much much easier compared to boiling.
Mmmmm dumplings.
Cosco has surprisingly good dumplings. And they are easy to cook.
To pan fry.
Use a flat bottom non-stick pan with a lid (preferably glass). Put in oil, lay the dumplings side by side and add 1/2" to 2/3" of water (covering about half the dumpling). Turn the heat onto high until the water starts boiling, then turn to medium high (6 or 7 on a 10 setting range). Cover with lid.
The dumplings will be close to ready when all the water boils away and you start to hear sizzling sounds. Give it 1-2 minutes more to brown, then ease the whole thing onto a serving plate.
If you have an Asian grocery store nearby, I highly recommend getting a can (1 or 2 L) of sesame oil. It should cost around $10 and be much cheaper than buying bottles from TJ's. You can use it in place of olive or canola oil for most dressing/flavoring purposes. Sesame oil is also the traditional frying medium for tempura (Shizuo Tsuji recommend a 50/50 mix of sesame oil and a neutral tasting vegetable oil with a high burning point).
For dip sauce, balsamic vinegar is very good and very close to traditional Chinese dipping sauces. You dip into shallow plate/bowls. But just about anything will work (including ketchup and commercial salsa).
I use a pan. I live in an apartment and the round bottom of a wok does not go well with the electric stove.
Actually, sometimes I use a pot to saute after using it to cook pasta.
SQT,
I returned the Bread Bible without trying a recipe (I'm sorry!). I've been kinda busy and the due date sneaked up on me before I tried anything out.
From my quick browsing, I highly recommend the book and I actually put it in my Amazon wishlist for future shopping purposes. The book is very detailed. It has a good introduction that tells a lot about different techniques and doughs. The recipes themselves are very clear and give you a good idea of what to expect ahead. It's pretty specialized though.
I'll check my local library and see if they have it in stock.
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