Tuesday, June 9, 2009

Thai Style Swiss Chard and Strawberry Shortcake


Saturday's market featured an ever increasing variety of colorful vegetables. The rainbow Swiss chard at Lucky Dog Farm's (luckydogorganic.com) stall was especially pretty. I asked Kalan for a suggestion on how to cook it as I had never eaten Swiss chard before.

Thai Style Swiss Chard
  • 1 pound of Swiss chard, washed, trimmed and coarsely chopped
  • 1 cup of coconut milk
  • 1/2 inch of fresh ginger, peeled and grated
  • red pepper flakes to taste
Gently simmer the coconut milk and spices for 5 minutes to distribute the flavors throughout. Add the chard and toss to coat with the coconut milk. Toss and simmer until crisp tender. I served it with a stir fry chicken in peanut sauce over rice noodles.

We topped our meal off with a delicious shortcake made with fresh strawberries from Hellers Farm and scones by Perry of The Taste of Britain.
I added a shot of orange liquor to the berries for added depth of flavor. (They are equally good with amaretto.) Let the berries set overnight if you can so they make a lot of juice to soak into the tender scones. Yummy!

No comments:

Post a Comment