Swiss chard is in season. I can’t resist picking up a bunch when I see it in the farmers market; they are inexpensive and they have the easy sweetness that I like. Except that I don’t really have a favorite way to cook it and elevate it to the next level. So I was looking for help and inspiration from Ottolenghi’s cookbooks. When it comes to cooking vegetables and imparting unbelievable and brilliant flavors, he always seems to come through. Well, I have not been disappointed.
This recipe is so simple and quick. First, blanch the swiss chard, then refresh under cold running water. Next, sauté carrots and caraways seeds for a few minutes. Swiss chard and cooked chickpea are added after that. Finally, garlic, herbs and lemon juices go into the sauté pan. Remove from heat and that’s all it takes. Like any sauté dishes, cooking time is brief. Food prep is where you spend most of your time.
Greek yogurt brings this vegetable dish together with some added creaminess. I see this as an everyday dish which would work well with a number of green-leaves vegetables. When chard is not in season, Ottolenghi recommends using a combination of spinach and arugula. That takes even less cooking time; no blanching is necessary with spinach and arugula.
It’s IHCC’s July potluck, please see what cool plates other home cooks are dishing up here.