Hello all! My garden is producing a bit of Chard & Peppers, so here is a recipe that uses them both! It's not terribly difficult and the result can be used just as a side or on top of Cous Cous as pictured above.
I decided to splurge on the Pine Nuts, but have made this with Almonds. I imagine you'll do well with Whole or Slivered Almonds, Walnuts, Cashews etc.
Let's go ahead and get this started!
WHAT YOU NEED:
2 c of loose, fresh Baby Spinach
2-3 c Chard (see below for the prep steps)
2 Jalapeno Pepper - sliced
1 Anaheim Pepper - sliced
3 Garlic Cloves - minced
3-4 T of Extra Virgin Olive Oil
1/4 c of Pine Nuts
Shredded Cheese - today I used a white cheddar
Kosher Salt to taste
WHAT ELSE YOU NEED:
Spatula or large spoon
10-12 inch Skillet
Cutting Board
Chef's knife
WHAT YOU DO:
1. Rinse, then prep the Chard
1a. Lay out a rinsed & reasonably dried Chard leaf
1c. Run the knife just along the stem.
1d. Discard the the stem
2. Coarsly slice the Chard & set to the side along with the Baby Spinach
3. Heat 3-4 T of Olive Oil in a Skillet to Medium Heat
4. Mince the Garlic & thinly slice the Peppers
5. Saute the Sliced Peppers for 3 minutes stirring frequently (very lightly sprinkle with Salt)
6. Add the Minced Garlic & Saute for another 2 minutes stirring frequently (very lightly sprinkle with Salt & add a splash of Olive Oil if needed)
7. Now add the Pine Nuts and Saute for another 2-3 minutes stirring frequently. (very lightly sprinkle with Salt & add a splash of Olive Oil if needed)
8. And finally add the Spinach & Chard and Wilt for 2-3 minutes in the Medium Heat. (very lightly sprinkle with Salt)
9. Serve as a side or over Cous Cous with a Sprinkle of Cheese!
This is a nice, quick & tasty side. It can be a bit spicy if you emphasize Jalapeno Peppers in your pepper selection. Anaheim & Banana Peppers would also do nicely here!
'Anymonkeycan' make a great tasting side with ingredient fresh from the Garden!
Until next time, your favorite neighborweb Monkey!
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