A few days ago, I found some beautiful rainbow Swiss chard & some dark yellow Swiss chard in my organic store. The 2 bunches looked really good & fresh, so I had to take them home. I wanted to make something new with my multicoloured chard. This tasty side dish is vegan & gluten-free!!!
I served my side dish with organic chicken gyros & cooked red quinoa. This was a rather light dinner with tons of flavour!
I invented a lovely semi-sweet-spiced mix base & sautéed that in my pot & then added the stems of the yellow chard & the rainbow chard. In the end, I added the leaves of each sort of chard. It looks good, hey? 🙂
Recipe: For 2 persons, with seconds
* For the sweet-spice mix base:
1/2 red bell pepper ( paprika), deseeded & white parts removed, cut up in larger pieces
2 smaller red onions, peeled & cut up roughly
15 grins of black pepper
1/2 teaspoon of Maldon sea salt
3 fat cloves of garlic, peeled & cut up roughly
1 long fat red chili pepper, seeds kept, cut up into pieces
1/2 orange bell pepper ( paprika ), deseeded & white parts removed, cut up in larger pieces
* For the rest:
a fruity evoo
Maldon sea salt
1 bunch of yellow Swiss chard, stems + leaves kept, well-washed & spun dry: yellow leaves, cut up + yellow stems, cut up into smaller pieces
3/4 bunch of rainbow Swiss chard, stems + leaves kept, well-washed & spun dry: purple-pink leaves, cut up + pink stems, cut up into smaller pieces
* To serve: I served it with cooked red quinoa that I seasoned with a spiced sea salt, into the cooking water. I served also fried marinated organic chicken gyros with it. It really all goes well together,…all the flavours mingle beautifully! 🙂
1. First, make the sweet-spiced base mix, aka paste. Tak your food processor & place the S-blade in. Add 1/2 red bell pepper, 3 cloves of garlic, 1 chili pepper, 2 cut up red onions & 1/2 orange bell pepper in it. Pulse or mix until it all comes together & forms more of a paste with little bits of everything in it. See picture above! Taste! I added 1/2 teaspoon of Maldon sea salt & 15 grins of black pepper to it. Pulse & taste again. The paste must taste a bit sweet & than spiced with the chili pepper. 😉 That is what you want. Take away the S-blade.
2. Take a larger cooking pot, like a Creuset & pour 1 to 2 tablespoons of a fruity evoo in it & heat up. When hot, add spice paste & fry until fragrant & cooked through. Stir often. this will take only a few minutes. Lower the heat if you need to. Now, add the cut up Swiss chard stems, stir often & fry for about 5 minutes until nearly cooked through. I put the lid on. When the stems are nearly ready, add the cut up chard leaves & add a splash of hot water to the poy-t & place the lid on. Let the leaves steam until ready. Check the seasoning again & add some sea salt & black pepper if you need to. This is sort of a mini stew,.. if there is too much water in the pot, let it evaporate & serve instantly, with your other 2 sides or with whatever you want!!
Enjoy, my lovely one’s! 🙂 MMM!
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Sophies Foodie Files
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