some old and some new.
I made a fabulous dijon marinated raw kale salad last week.
Also, a salad of romaine, onion, and hearts of palm (and salad toppins: sue me; I like them).
And then I decided to try chard. I wanted a cooked green to go with my baked raspberry chipotle tofu and I can never seem to bring myself to cook kale; in my house it always finds its way into a raw salad. Despite the fact that the organic collards were on sale I still resisted. And so, I chose chard; red because I thought its similar hue would go well with my dinner.
I got some advice from friends who know their way around a bunch of chard and went to work. I started out by caramelizing red onions.
|they caramelized eventually|
And then I added the roughly rolled and sliced leaves in batches, sauteing with olive oil, Bragg's, salt/pepper, and lots of red pepper flakes: tossing as they cooked down. It turned out sweet and tender.
I'd only ever previously eaten chard at Blossom; this was not as good, but close!
For those of you keeping score, kale is still the greens frontrunner in my book, but chard definitely kicks collards' butt.