bunch chard
USE UP EVERY BIT
Here are some ideas for
what to do with this issue’s
leftover ingredients.
cilantro
MAKE A QUICK CHIMICHURRI. In a
small food processor combine the cilantro
with 1 small clove garlic, 1 TBSP red wine
vinegar, a squeeze of fresh lemon juice,
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1/3 cup of olive oil. Purée until smooth and
serve over grilled meats, roasted veggies or
scrambled eggs.
QUICK IDEAS: Use
leaves to top tacos and
nachos, or add to salads for
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MAKE AN EASY SAUTÉ. Separate
the leaves from the stems. Chop stems
into 1/4-inch thick pieces and roughly
chop the leaves. Sauté stems in olive
oil for about 8 minutes, or until tender
and browned on the edges. Add some
minced fresh garlic, the greens and a
pinch of salt. Saute until garlic is fragrant
and greens are wilted, about 1 minute
more. Serve.
QUICK IDEAS: Chop leaves and
add to stir fries or a frittata. Cut stems
into 4-inch-long pieces and use in your
favorite refrigerator pickle recipe.