I took a brief vacation from my blog but I’m back! And I’m in the thick of summer harvest, one of the most amazing times of the year. Every morning’s walk in the garden yields beans, tomatoes, cucumbers and onions. Garlic will be next and peppers are on the cusp of ripening.
I spend much of my time in the kitchen simply grazing rather than planning and executing meals, but when I do actually plan a whole meal it tends to be as simple as possible. Blistered green beans, bruschetta with chopped tomatoes, garlic and basil, sauteed greens.
I’ve written about keeping things as simple as possible many times before but it’s a subject near and dear to my heart. A simple recipe avoids the tyranny of a long list of ingredients and a long prep time. Nothing is more discouraging than looking at a tasty recipe and realizing it has 23 ingredients, many of which you’ll need to go out and buy.
And this time of year, there’s certainly no lack of fresh, delicious ingredients. I do love to cook and am grateful to share that love with you. In the words of Michael Pollan, “Eat good food, not too much, mostly plants.” And don’t be afraid to play with your food.
Although the kale is finished for now in my garden, Swiss chard and mustard greens are coming into their own. Check out my blog post from April of last year for a primer on growing greens.
Here’s a fresh, simple way to prepare all types of greens
- 1 small bunch of Swiss chard or other greens
- 1 clove garlic, minced
- ¼ c. onion, sliced
- 1 T. olive oil
- 1 T. balsamic vinegar
- 1 t. Sugar
- Salt and pepper to taste
- ½ c. chopped tomatoes
- 2 T. sour cream or plain yogurt
- 1 T. sriracha sauce if desired
- 2 large eggs if desired
Rinse the greens liberally and remove tough stems. Stack the leaves and roll them into a “cigar” and slice thinly. Add garlic and onion to olive oil in a heavy pan and saute until tender. Add greens, vinegar and sugar and saute about 5 minutes until greens are tender. Turn off the heat and stir in tomatoes and sour cream or yogurt. Salt and pepper to taste. Put in individual bowls and drizzle with sriracha sauce. Top with a fried egg if desired.