After a few gluttonous weeks, I felt the need for a simple, vegetarian meal with whole grains. I knew I wanted to use quinoa as the grain and after scanning my stash from the CSA I figured I would use some Swiss chard and throw in some garlic scapes for fun. I also thought about poaching one of the farm fresh eggs that I also picked up from the CSA, but decided that was more ambitious than necessary. However, I have done almost this exact same sauteed Swiss chard recipe over toasted crusty bread and topped it with a poached egg and it was delicious.
Recipe after the jump!
1 lb. Swiss chard
1 tbsp evoo
1 tbsp unsalted butter
1/4 tsp crushed red pepper flakes
2 large shallots, diced (can substitute 1 medium yellow onion)
3 garlic scapes, finely chopped
1 clove garlic, minced
ground black pepper
3 cups cooked quinoa (cooked according to package instructions)
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy saute pan over medium heat until foam subsides. Add crushed red pepper flakes until fragrant, about 30 seconds. Add onions, garlic scapes, and garlic with 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes.
Spoon quinoa onto two individual plates. Transfer chard to plates with a slotted spoon.