Here’s another local dish (significance? check out Eat Local Challenge). I took some local ingredients – Swiss chard, a tomato, an onion – and made this fabulous side dish (see above, at top right). It went perfectly with the tangy panko chicken (recipe to come) and lemon feta cous cous. Mmmmm.
A note about Swiss chard: This leafy green is high in vitamins A, C and K. Plus it’s got a healthy dose of iron and fiber too. Talk about a good-for-you veggie! Although you can get chard any time of year, it’s most fresh from July-August (and we have a bit left here in Connecticut into September). It can be a bit bitter, but it isn’t in this recipe.
1 tablespoon extra virgin olive oil
1 small onion, diced
2 tomatoes, diced
3 cloves garlic, minced
1 bunch Swiss chard, washed and chopped (set stems aside and chop as well)
sea salt, to taste
ground pepper, to taste
2 tablespoons water
1/4 cup crumbled feta
Heat olive oil over medium in a large skillet. Add the onion, tomato, garlic and chard stems. Sauté over medium heat, stirring constantly, for five minutes.
This local leafy green dish is a perfect entry for Weekend Herb Blogging, created by Kalyn at Kalyn’s Kitchen. It’s being hosted this week by Myriam from Once Upon a Tart. Check out Myriam’s site on Monday for a round-up of other great recipes using herbs and veggies.