If I Burnt the Dish, It Would Be Charred.
Sep. 15th, 2019 09:52 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Swiss chard, walnuts, golden raisins, & anchovies.
100 g / 3.5 oz chard
2 Tbsp olive oil
1/2 onion, finely chopped
1 clove garlic, finely chopped (Ha! I used... more.)
4 anchovy fillets
sprig fresh thyme
salt and pepper
200 ml / 7 fl oz chicken stock (I used house-made)
20 g / 3/4 oz golden raisins (I used currants as the wife does not generally care for raisins)
50 g / 1.75 oz walnuts, toasted and crushed for garnish
Stem chard and slice stems 1/2" thick. Coarsely chop chard leaves. Heat the olive oil in a large pan on medium heat. Add the onion, garlic, anchovies, and thyme. Cook for 4-5 minutes, until soft but without letting the onion colour. Season with salt and pepper. Take out the thyme, then add the stock and reduce by half.
Add the raisins and chard stems and cook for 3 minutes. Add the chard leaves and increase the heat to wilt the leaves quickly. Give everything a good stir. The stock should be nicely reduced and thickened to make a kind of sauce.
Serve in a bowl, finishing off with the walnuts on top.
What worked: We had had a bunch of chard sitting in the fridge for two weeks; every dinner we looked at it and went "nah". This was me forcing us to have it before it wilted into useless sludge, hopefully in a way we would like. And we did - it went very well with a roast chicken and some fresh crusty bread.
What didn't: I probably could have used golden raisins. The wife kind of loathes regular raisins but will occasionally tolerate golden ones. However, I don't usually keep a box in the fridge, while I almost always have currants. Golden raisins would have provided a nice pop of color.
Will I make it again? Certainly. It's a good chard side dish to add to the repertoire, and different from Milanese Chard, which is one of our go-to's; and Nuns' Chard, which isn't but should be.
100 g / 3.5 oz chard
2 Tbsp olive oil
1/2 onion, finely chopped
1 clove garlic, finely chopped (Ha! I used... more.)
4 anchovy fillets
sprig fresh thyme
salt and pepper
200 ml / 7 fl oz chicken stock (I used house-made)
20 g / 3/4 oz golden raisins (I used currants as the wife does not generally care for raisins)
50 g / 1.75 oz walnuts, toasted and crushed for garnish
Stem chard and slice stems 1/2" thick. Coarsely chop chard leaves. Heat the olive oil in a large pan on medium heat. Add the onion, garlic, anchovies, and thyme. Cook for 4-5 minutes, until soft but without letting the onion colour. Season with salt and pepper. Take out the thyme, then add the stock and reduce by half.
Add the raisins and chard stems and cook for 3 minutes. Add the chard leaves and increase the heat to wilt the leaves quickly. Give everything a good stir. The stock should be nicely reduced and thickened to make a kind of sauce.
Serve in a bowl, finishing off with the walnuts on top.
What worked: We had had a bunch of chard sitting in the fridge for two weeks; every dinner we looked at it and went "nah". This was me forcing us to have it before it wilted into useless sludge, hopefully in a way we would like. And we did - it went very well with a roast chicken and some fresh crusty bread.
What didn't: I probably could have used golden raisins. The wife kind of loathes regular raisins but will occasionally tolerate golden ones. However, I don't usually keep a box in the fridge, while I almost always have currants. Golden raisins would have provided a nice pop of color.
Will I make it again? Certainly. It's a good chard side dish to add to the repertoire, and different from Milanese Chard, which is one of our go-to's; and Nuns' Chard, which isn't but should be.
