Call me late to this party, the online project that health-conscious food bloggers launched while I was off for awhile this summer. The idea is to explore a new "power food" every week following the list from Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients. I'm arriving near the tail end of the vegetables, these are the ones the book identifies as "power food" vegetables: artichokes, asparagus, avocados, beets, bell peppers, broccoli, brussels sprouts, carrots, kale, mushrooms, spinach, sweet potatoes, swiss chard, tomatoes, winter squash. Of all these? The one I have the least connection with is Swiss chard so after all, the timing is excellent.
It's not that I don't buy Swiss chard. I do. And then it wilts in the fridge or some times, the fridge has cold spots, it freezes and then goes ooey-gooey mushy. So unless I have a plan, now, for chard, it stays at the grocery.
But I may rethink that, based on how completely delicious and surprising this easy one-skillet supper is to make. The trick is to cook in stages, the onion and the tougher stems and thick ribs first, then to add the more tender chard leaves and corn kernels, finally to add the tomatoes, just enough to warm through and begin to release their juices. The feta and walnuts on the top? Swoon. I could've eaten the whole skillet on my own. I didn't, promise!
Swiss chard is easy-to-find in my local groceries, the "rainbow" chard anyway with its pretty golden, red and green ribs. It's in the family we call "leafy greens" – those are the ones we should eat way more of than we do, because they're so good for us. They're also a slightly "bitter green". (See Vegetables 101: What Are Bitter Greens?)
So if you're less confident with chard, like me, then you'll definitely want to join me in checking out the other bloggers who're taking on Swiss chard today, here's the list! (Or the group keeps a Pinterest board, that might be easier.)
Alyce - More Time at the Table
Ansh - Spice Roots
Casey - Bookcase Foodie
Jeannette - Jeannette's Healthy Living
Jill - Saucy Cooks
Martha - Simple-Nourished-Living
Mireya - My Healthy Eating Habits
Sarah - Everything in the Kitchen Sink
Bambi – Adobo Down Under
RECIPE for Swiss Chard Skillet Supper with Tomatoes, Corn, Feta, Fresh Dill & Toasted Walnuts
Time to table: 35 minutes
1 tablespoon olive oil
1 onion, chopped
2 teaspoons minced garlic
1 bunch Swiss chard, washed well, stems and heavy ribs cut off and chopped (set aside the leaves for now)
2 tablespoons vegetable broth
1 ear corn, (How to Cut Corn Off the Cob, Keeping All Ten Fingers, Capturing Every Delicious Kernel and Every Drop of Sweet Corn 'Milk')
Swiss chard leaves, stacked two or three at a time, rolled into fat cigars, then cut into small pieces crosswise and lengthwise
Salt and pepper to taste
1 cup halved cherry tomatoes
2 tablespoons minced fresh dill
1 ounce (about 1 square inch) feta, crumbled
1 tablespoon minced fresh dill
2 tablespoons chopped toasted walnuts
Heat oil in a large skillet until shimmery. Add onion, garlic and chard stems and cook, stirring occasionally until beginning to soften; cover and cook 5 minutes more, adding a little stock if needed to prevent scorching.
Add chard leaves, corn kernels, broth, salt and pepper, cover and cook until chard leaves are cooked but still bright green and tender, about 5 minutes.
Stir in tomatoes and 2 tablespoons dill, taste to adjust seasoning and cook until tomatoes are warmed through and just beginning to release their juices.
TO FINISH Top with feta, 1 tablespoon dill and walnuts. Serve, and savor, immediately.
ALANNA's TIPS & KITCHEN NOTES
I don't usually "mise en place" (gather and prep ingredients, then begin to cook) but it helped with this recipe.
This recipe would work great with spinach, too.
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