Sunday, September 26, 2010

Seared Red Chard



 **Seared Red Chard**
¼ cup olive oil
3 bunches red swiss chard, sliced into 3” strips
1 tablespoon oyster sauce
2 tsp. sugar
¼ cup sliced baby carrot
¼ cup sliced ginger, julienne cut
5 cloves smashed garlic
1 large quartered tomato

  1. Heat olive oil in a large frying pan on high heat. Add red chard and cook until wilted.
  2. Add oyster sauce and sugar to chard and mix to coat. Turn off heat.
  3. In separate frying pan, heat 2 tabespoons olive oil and sear carrot and ginger until browned, about 3 minutes. Add tomato and cook for 1 minute.
  4. Add carrot, ginger and tomato to chard. Return chard to high heat to warm and stir ingredients together. Serve.

Now, avec pix...
1.  Heat olive oil in a large frying pan on high heat. Add red chard and cook until wilted.
2.  Add oyster sauce and sugar to chard and mix to coat for about one minute. Turn off heat.  No lid necessary, but keep a splatter screen handy!
3.  In separate frying pan, heat 2 tabespoons olive oil and sear carrot and ginger until browned, about 3 minutes.  High heat turns fresh julienne ginger into sweet sugary bites of heaven.
4.  Add tomato and cook for 1 minute.  Tomato is optional! If you don't like cooked tomatoes (yes, I'm referring to you, Diana!), don't add tomato. There was a tomato sitting around when I was cooking this, so I simply quartered it and threw it in.
5.  Add carrot, ginger and tomato to chard. Return chard to high heat to warm and stir ingredients together. Serve.  Serve immediately over white rice. Omg, so good! Thanks, Jenny for getting the measurements down! xx
Michael, 7yo, bikes up to the water tower on a blissful fall day!
Eagles out circling....
Unreal how gorgeous the falls days are. Michael ROCKS.

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