LETTERBOX CSA 2018 Week 12


This week's CSA includes: 

2 Bulbs fennel
1 Bag Romaine Hearts
1 lb  Green Beans
1 Bunch  Swiss Chard
1 Bunch sweet onions
1 Cucumber
2 lbs Purple Potatoes
1 Bunch Carrots

Meat Choices This Week:Whole Chicken, Half Chicken, Chicken Breast, 
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties

Letterbox CSA Week 12, July 12, 2018

Easy Swiss Chard Recipe


Easiest way to make Swiss chard! Cook in olive oil with garlic and crushed red pepper. In the spectrum of greens, Swiss chard lies between spinach and kale—not as tender as spinach, not as tough as kale. But like spinach, you can easily sauté it in some olive oil in just a few minutes.


Easy Swiss Chard Recipe

This week's recipe comes from Elsie Bauer via SimplyRecipes


1 large bunch of fresh Swiss chard
2 Tbsp olive oil
1 clove garlic, sliced
Pinch of dried crushed red pepper
1/4 teaspoon of whole coriander seeds (optional)
The coriander seeds are optional because not everyone has them in their spice rack. But if you do, please use them! Coriander is wonderful with chard.


Prep the chard stalks and leaves: Rinse out the Swiss chard leaves thoroughly. Either tear or cut away the thick stalks from the leaves.
Cut the stalk pieces into 1-inch pieces. Chop the leaves into inch-wide strips. Keep the stalks and leaves separate.

Sauté garlic and crushed red pepper flakes: Heat the olive oil in a sauté pan on medium high heat. Add garlic slices, crushed red pepper, and coriander seeds (if using), and cook for about 30 seconds, or until the garlic is fragrant.

Add Swiss chard stalks: Add the chopped Swiss chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes.

Add the chopped leaves: Add the chopped chard leaves, toss with the oil and garlic in the pan. Cover and cook for 3 to 4 more minutes. Turn the leaves and the stalks over in the pan. If the chard still needs a bit more cooking (remove a piece and taste it), cover and cook a few more minutes.
Serve immediately

View the original recipe on the SimplyRecipes website