Wok’s Up With Chard?


We have found this technique is great for a variety of vegetables, Chard, Broccoli, Romanesco, Cauliflower, Rapini, and Broccolini. You can have it on its own, as a side dish, on grilled or toasted bread with a fried egg on top, you can mix it with cooked pasta and parmesan cheese, and you can add it to chicken stock and make a brothy soup. It will keep in the fridge for a week.

Half a red onion {big dices the size of your little finger nail}
A bunch of Swiss Chard {about a dozen leaves} de-stemmed and washed clean and torn into 2 inch pieces
3 cloves of sliced garlic
1/3 cup of Canola oil
1/4 cup of good olive oil
2 pinches of Chili Flakes {optional}
1/4 cup of tap water
Salt and Pepper to season

Heat the wok on high gas, for about a minute, then add the canola oil, let it get hot for about 30 seconds, add the diced onion, they will sizzle fast, so swirl the wok and cook the onions for about a minute, or use a wooden spoon to stir around, if its too hot, lift the wok off the heat, the onions around the edge will cook faster, keep stirring, add the sliced garlic and cook for 20-30 seconds, then add the Card {its OK if its wet} Turn the Chard over with the onions and garlic and cook for 2-3 minutes. It should wilt, add 1/4 cup water and 1/4 cup of good olive oil and sprinkle with Chili Flakes, salt and pepper. Lower the heat to low, cover with a lid, and cook for about 10-15 minutes turning occasionally. You should have a little juice in the wok when finished. If it’s too watery drain the juice. When doing Cauliflower, use a white onion and add a little chopped mint right at the end. All these vegetables are done the same way. You can experiment using sesame oil and adding soy sauce if you want do an Asian slant. Can’t say enough about Veggies cooked this way.

Courtesy of Seamus and Shelly

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