I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

Chard with Leeks

1 bunch rainbow, red or green swiss chard
1 ½ Tbsp. butter
1 Tbsp. olive oil
1 bunch leeks, halved lengthwise and cut crosswise into
1/4" thick slices (white & pale green parts)
2/3 tsp. fine sea salt
Pepper

Cut and reserve stems from chard (if leaves are large, also cut out coarse portions of rib), then cut stems and ribs crosswise into 1 inch slices. Stack chard leaves & roll into cylinders. Cut cylinders crosswise to make 1 inch thick strips of leaves. Heat butter and oil in skillet over moderately high heat until foam subsides, then saute chard stems & leeks with sea salt and pepper to taste, stirring often, until slightly soft, about 5 minutes. Add leaves and continue to saute, stirring often, until wilted. Serves four.

at
Labels: ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)