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Confetti Chard for New Year’s Day

January 3, 2010

What could be better for a New Year’s celebration than rainbow chard?  E. & I had confetti chard, crisp garlic taters, and champagne portabellas for New Year’s Day dinner.

Sauteed Rainbow Swiss Chard

Confetti Chard

My first attempts at cooking chard were sad little steamed things.  Inedible steams, earthy, muddy greens.  These are brightened with a little lemon juice and brown sugar.

  • 1 bunch rainbow chard (about 8 large leaves) plus stems
  • 1/3 large red onion, 1/2″ dice
  • 2 Tbs butter
  • ½ lemon, squeezed (about 2 Tbs juice)
  • 1 tsp brown sugar
  • salt to taste

Cut the stems from the leaves by slicing alongside the ribs.  Chop the stems into 1″ or ½” pieces.  Stack leaves one on top of the other; roll tightly.  Cut into ½” ribbons.

Melt butter in large frying pan (I use a cast iron pan) over medium/medium high heat.  When hot, toss in diced onion and chard stems.  Sauteé for about 3 minutes, until everything is coated in butter.  Season with salt, stir in lemon juice and brown sugar.  Sauteé until chard stems are done (Crunchy and still firm, but not tough & stringy).  Add chard leaves and cook to you preferred done-ness.  I like my greens (particularly in the winter) cooked only until bright and hot.  Too much longer and they lose any ability to evoke summer & living plants.  But that’s just me.  Cook until you’ll eat them.

Baked Garlic Rounds

Garlic Crisp Taters

This recipe is based on Lottie and Doof’s Garlicky Oven Fries (which they based on a Cook’s Illustrated recipe).  The only changes I made were pre-baking the ‘taters instead of microwaving them since E & I voluntarily put our microwave out of commission–more on that some other time–and slicing into rounds instead of steak fry shape.

The final element of the meal was champagne portabellas a lá Veganomicon‘s Marinated Portabella Mushrooms.  No picture–they were feeling camera shy.  But I’ve got my recipe redux below:

  • ½ Cup champagne (leftover from New Year’s Eve, of course)
  • 2 Tbs olive oil
  • 1 ½ Tbs light tamari
  • 1 ½ Tbs white wine vinegar (I used a tarragon flavored variety)
  • 2 cloves garlic, minced

Marinate 2 -4 large portabella mushrooms in the above mixture, spooning liquid into the caps.  Bake at 400°F for 20 minutes, basting frequently. Flip caps and bake for 10 minutes longer or until fork tender.
The original recipe calls for the mushrooms to be covered with tinfoil; as I typically don’t have any foil, I baked these open and just basted, basted, basted. They didn’t dry out.

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