Rainbow Chard, Zucchini, Sliced Almonds
This is a winner in using weird veggies from the CSA delivery.
Substituted half a dozen baby patty pan squash for the zucchini, and
chipotle powder for the red pepper flakes. Left out the sugar (or substitute
some vinegar --we had some in the fish the dish was served with, so added
the overflow on top of the veggies). It passed the picky kid test as well,
so maybe leave in the sweetener. Chopped the chard into 3/4" strips, and
threw the stems in for a few minutes before adding the leaves. Served it
with some spiced haddock (sumac and za'atar, vinegar and butter spray), and
roasted purple potatoes.
1/3 C sliced almonds
1 T olive oil
1 heaping T finely minced fresh ginger
2 small or 1 large green zucchini
¼ tsp red pepper flakes
2 cloves garlic, finely minced
½ C non-fat, low-salt veggie broth
2 tsp low-salt soy sauce
1-½ tsp sugar
1 bunch of rainbow chard or swiss chard
1. Heat a 12-inch non-stick skillet over medium heat, add almonds and gently
toast in dry pan, stirring frequently, for five or so minutes; do not allow
them to scorch. Remove almonds from pan and set aside.
2. Add oil to hot skillet, and when hot, add ginger, zucchini, and red pepper
flakes and saute over medium heat for two or so minutes, stirring
3. Add garlic and saute for another 30-60 seconds, taking care not to
burn the garlic. Add veggie broth, soy sauce, sugar and chard and cook,
uncovered, for about eight to ten minutes, stirring and turning several
times so it cooks evenly. Broth will condense and evaporate during cooking
time. (Add one to two T water to the pan if the liquid dries up before the
chard is tender enough.) When chard is cooked, add almonds and cook and
stir to heat through, one more minute.