side dishes - The Kitchen Buzzz

I still have lots of chard sprouting like weeds in my vegetable garden.

Here’s a simple, but fine-tasting recipe with limited ingredients. This means that if you’ve got to buy chard to make this dish, your cost won’t break the bank. I know this is a good thing, since many of us are aiming for bargains at those end-of-summer sales.

Enjoy Chard and Tomatoes as a healthy and delicious side to grilled meats, poultry or seafood dishes.

Prep time: 20 minutes
Serves: 4 (as a side dish)

Ingredients:
2 bunches (about 8 cups) coarsely chopped fresh chard
3 to 4 tablespoons extra virgin olive oil (or more, depending on your taste)
Salt and ground black pepper, to taste
2 yellow or red tomatoes, deseeded & cut into 1/4-inch pieces

1. Rinse, drain and spin dry the chopped chard in cold water about 3 to 4 times (this will remove dirt particles). Set chard aside.

2. Meanwhile, bring a 5 to 6-quart sauce pot filled with water to a boil.

3. When water is boiling, add the chard.

4. Cook chard about 2 to 4 minutes or until it is wilted and tender, but not overcooked.

5. When chard is cooked, drain it in a colander and let it cool slightly, for about 5 minutes.

6. Drain the chard very well and transfer it to a serving bowl.

7. Stir the oil, salt and pepper into the chard. Add tomato pieces and stir once more.

8. Taste, adjust seasonings and serve immediately.

A Side of Carrots & Green Beans

It’s February and we should start thinking about summer – the sun, the beach and – wait a minute – the bathing suits, too? Whether we’re happy with last year’s G-string size or not, now is definitely a good time to stop eating and get moving.

Accordingly, I brainwashed myself into believing that sweets can be replaced by salads and vegetables. One of my fav’s is a carrot and green bean dish that I grew up with in Italy. All you need for this is a little salt, pepper, garlic and extra virgin olive oil to boost the natural sweetness of these two veggies.

Should I get caught in a restaurant in the next few weeks, rest assured that you’ll hear me ask my server for fish or chicken, “a side of carrots, green beans – and bring the olive oil, please”.

Prep time: 20 to 25 minutes
Serves: 4

Ingredients:
1/2 pound fresh green beans, tips discarded
3 large carrots, peeled and julienned
Salt and black pepper, to taste
1 clove garlic, crushed
4 to 5 tablespoons extra virgin olive oil
Balsamic Cream*, for drizzling (optional)

1. Place green beans in a 2-quart saucepot; cover with cold water and bring to a boil.

2. Cook 2 minutes or until beans are crunchy-tender.

3. Drain and place beans in a large glass or porcelain bowl. Set aside.

4. Meanwhile, place carrots in same 2-quart saucepot; cover with cold water and bring to a boil.

5. Cook for 1 minute or until carrots are crunchy-tender.

6. Drain carrots and add to the beans in bowl. Add salt, pepper, garlic, olive oil and toss. Taste and adjust seasonings.

Serve immediately as a side to fish, chicken or steak. Drizzle with a little balsamic cream (optional).

*Balsamic cream is a thick, glazed reduction of dark balsamic vinegar. Balsamic vinegar is from Modena, Italy. It is made from the Trebbiano grape and is aged in wooden barrels for several years. There are two varieties of balsamic vinegar: the dark and light variety. Both the cream and the vinegar can be found online at Amazon.com®.