I picked about 2 lbs of Swiss Chard last week end. Fall temps set in as well as the rain. The garden looks nice and green but we wanted a warm comforting meal Sunday night.
I grilled some salmon fillets with a honey, chinese mustard, rice vinegar and lemongrass marinade and served this yummy chard with it:
2lbs of Swiss chard, cleaned and cut in one inch pieces
1 tbsp olive oil
2 cloves of minced garlic
1/4 cup organic chicken broth
1/4 cup of white wine
1/2 cup of dried cranberries
heat oil in pan, add garlic and saute until soft. Add White win and chicken stock and swiss chard. Toss to coat and stir while cooking for 5 minutes. Add cranberries and continue stirring until broth and wine are reduced to half, about another 3 to 5 minutes. Serve!
No comments:
Post a Comment