Garden Box - Part II
My weekly box of vegetables is taking a turn as the season changes. I expect I will see the last of the Swiss chard and harvest beets soon. The varieties of kale are keeping me intrigued each and every...
My weekly box of vegetables is taking a turn as the season changes. I expect I will see the last of the Swiss chard and harvest beets soon. The varieties of kale are keeping me intrigued each and every week. We have come to love Kale. Here are some of our favorite preparations of this powerhouse green.
We were graced with a debut of asparagus and green onions and some stout carrots made an encore appearance. These carrots were more yellow than orange and were so sweet that they were enjoyed raw. These root vegetables were washed and peeled and served as the vehicles to enjoy some hummus while we prepared the Swiss chard stir-fry.
We quickly determined that the beets and the asparagus needed to be roasted, but the Swiss chard and the beet greens found their way to a sauté with peanut oil. I added onions, garlic and finished this dish with soy sauce for an Asian flavor fest. Many forget that the beet greens are also packed with great flavors and nutrients. This greens combination has been enjoyed a number of times this winter. So simple, very satisfying and quite healthy.
Asian Infused Swiss Chard
- Wash and dry Swiss chard, roughly chopped, set aside. Spinach and beet greens can also be added to these greens.
- 1 – 2 tablespoons peanut oil, olive oil can be used but the peanut adds an added Asian flavor
- 1 onion, diced
- 3 -4 cloves of garlic, minced
- Fresh ground pepper
- No salt, as I will be finishing with soy sauce
- 1 – 2 tablespoons of low-sodium soy sauce
- Heat the peanut oil. I sauté at medium high heat and keep an eye on this quick dish.
- Start the sauté with the onion, cook for about 3 – 5 minutes.
- Add the garlic, watching carefully not to burn. Sauté another 2-3 minutes until the garlic cooks.
- Add in the greens and help this wilt within the hot onions and garlic.
- Finish this with about 1 – 2 tablespoons of low-sodium soy sauce.
- Add toasted sesame seeds for garnish along with green onions.
- Serve immediately.
My asparagus needed nothing more than olive oil, salt and pepper. Convection roasted for about 10 minutes at 395 degrees. This is a sure sign of spring! I cannot wait to see what the next Garden Boxes will bring.
What is your favorite vegetable of spring? Leave a comment below!