Very Merry Greens

Red chard is the new holiday vegetable…



I mean, seriously, could this dish get any more Christmasy? I simply sautéed some shallots in oil then added the chard stems. While that was cooking, I roasted a head of garlic.



By the time the garlic was done I was able to throw in the leafy greens. After the greens cooked down I added the roasted garlic. I topped the dish off with some toasted pine nuts and served with warm olive bread.


(Cooking tip, next time I’d cook the stems even longer. 30 minutes left them soft, but with a bit of a crunch yet.)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s