Whenever I saute veggies, I always like to add mushrooms to get some extra vitamin D and heft to the dish. I usually stick with onions and carrots but recently tried green
chard. Of course, I've eaten plenty of
chard but this is the first time I've cooked the leafy greens at home. Well, I don't know if you can call this a "recipe" as the instructions are so simple. Heat up skillet, add
EVOO, sliced garlic, crushed red pepper, salt, pepper and a dash of water to help steam the mushrooms and then add the green
chard.
My 16-inch wok comes in really handy for containing large servings like this. This is the
chard before it wilted and cooked down. The mushrooms are hidden underneath.
Since the mushroom and
chard is the main dish, I used it as a topping for a toasted pita. Served with a cup of homemade
butternut squash and carrot soup that I made yesterday.
Added one chopped bacon strip to the pita. See below to find out where the bacon came from.
As with all things veggies,
BJ is about extreme moderation. For his dish, I made him poached eggs and toast drizzled with a nice extra virgin olive oil. Bacon strips and the sauteed mushroom and
chard served on the side.
Whenever I saute veggies, I always like to add mushrooms to get some extra vitamin D and heft to the dish. I usually stick with onions and carrots but recently tried green chard. Of course, I've eaten plenty of chard but this is the first time I've cooked the leafy greens at home. Well, I don't know if you can call this a "recipe" as the instructions are so simple. Heat up skillet, add EVOO, sliced garlic, crushed red pepper, salt, pepper and a dash of water to help steam the mushrooms and then add the green chard.
My 16-inch wok comes in really handy for containing large servings like this. This is the chard before it wilted and cooked down. The mushrooms are hidden underneath. 
Since the mushroom and chard is the main dish, I used it as a topping for a toasted pita. Served with a cup of homemade butternut squash and carrot soup that I made yesterday.
Added one chopped bacon strip to the pita. See below to find out where the bacon came from.
As with all things veggies, BJ is about extreme moderation. For his dish, I made him poached eggs and toast drizzled with a nice extra virgin olive oil. Bacon strips and the sauteed mushroom and chard served on the side.
I love the way you described BJ's philosophy on vegetables. I think my husband's quite similar, and will always ask "where the meat?" when I attempt a vegetarian meal. :)
ReplyDeleteLooks fantastic. I really love mushrooms, but it's one of those foods that causes me discomfort so I have to limit my intake :( I looked up the information about vitamin D and mushrooms and I'll give you my RD advice, don't count them as a source of Vitamin D! From what I read only certain mushrooms have vitamin D, most do not unless something special is done to them (not sure what that is).
ReplyDeleteAs for your question on my blog, I spend my Thanksgiving with my aunt and uncle who live nearby, plus my my mom, dad, and brother. Sometimes we have other relatives come to town but not this year :( It'll be small, but fun!