Recipe off the List: Smothered Rainbow Chard with Garlic (Men Cai Hong Cai) from Every Grain of Rice
I am always interested in extending the number of and types of vegetables I (, Partner, and Kiddo) eat. Especially since something random can and will show up in the CSA box at any time. Since I'm still, after twenty years, dependent on recipes, it's good to have something in my back pocket for a wide variety of stuff. Beyond, roast them.
At least, that's my excuse for the shelf of saved recipes in the cookbook bookcase.
Kiddo ate this one: leafy greens are easier to get them to eat, especially when prepared simply. Pretty hard to get simplier than some oil, the water clinging to the leaves from washing the chard, some garlic, and the chard itself.
Stir-frying in a wok is one of those things I've been doing long enough to consider easy. Plus, there's a leave it alone to steam step, which makes it an easy recipe to work in around the other dishes for the meal.
The taste was crisp and bright too, so I (and everyone else) liked it.
Is it the most flavorful or complex dish? No. Sometimes that's what you want: a simple dish highlighting a specific ingredient/taste. That's what I got here.
Recipe: Keep
