I’m sad I haven’t been able to post any new recipes recently. I have been cooking, just nothing new. Life has been keeping me happily busy. Then I got inspired at the farmers market, again.
Lots of people are unsure what to do with chard and can find it bitter. I think the leaves are incredibly beautiful and the stems stunning. I buy it every time it looks yummy.
This dish is very simple, as follows my entire approach to cooking. And not at all bitter. Just put everything in a pot and cook. What you will need:
One bunch of rainbow chard, cleaned and chopped into ribbons
One onion, diced
2 tbs garlic, minced
Polenta, one tube cut into bite-sized pieces
One can white beans, drained and rinsed
Pepper to taste
Chili powder, three shakes
1 tsp liquid aminos, more to taste
Smokey Parmesan cheese, shredded, or other flavorful vegan cheese, for topping
One pint baby yellow tomatoes, rinsed and sliced into halves
Put everything but the cheese and tomatoes in a large pan. I use a wok shaped pan to easily hold everything. Cook on medium to medium-high heat. Stir frequently until the onions are soft. The polenta will break up a bit and make the dish creamy. Turn off the heat and stir in the tomatoes. Serve with cheese sprinkled on top. Yummers!
