1 hour ago
Wednesday, August 3, 2011
This weekend, the Moody Beet Farmer (who is really a nice guy and does smile more than not!) had gorgeous rainbow Swiss chard.
I never really know what I am going to do with it, but I can't resist buying it, the bright colors draw me right in.
I decided to make a hash. I can serve it today with a fried egg, tomorrow over pasta and the next day make a tart with it (oh, now there's a surprise).
I bought the farmer's beautiful onions and cut 2 of them up into thin slices.
I sauteed them with some bacon and the Swiss chard along with some nice freshly picked onions. I was lucky enough to have some leftover roasted potatoes from the night before, so threw them in at the end of cooking.
This makes enough for a few recipes. We folded it into omelets, and loved it over some linguine.
Farmer's Market Rainbow Chard Hash:
1 big bunch of rainbow Swiss chard, washed and sliced (using the stems)
2 small onions, chopped
1/4 lb. bacon slices, chopped
8 small new potatoes, cut into small cubes (about 1/2")
salt & pepper
Using a large skillet, heat some olive oil and throw in the onions, potatoes and bacon. Cook a few minutes on medium heat then add all of the chopped Swiss chard. Season with salt & pepper and cook about 10 minutes until the potatoes are soft and the chard is wilted.
You can make this 2 days ahead and keep in the fridge. Delicious!