Leeky Chard

Picture of the dish, the leeky chard, rice, pickled ginger and chicken.
I served the Leaeky Chard with 1/2C “burnt” sushi rice, baked chicken and pickled radish + ginger. My photo does not capture the vibrant colors of the dish. It looked great and tasted good as well. I added some chicken for the person I was serving, but I had the dish without the chicken. Photo by PattyCooks.

Ingredients

1 bunch red stemmed Swiss chard (45c, 9k, 4.3p, 4f)
3 Leeks (162c, 37.77k, 4.02p, 4.8f)
2T European butter (200c, 0k, 0p, 0f)
1T olive oil (119c, 0k, 0p, 0f)
2t herbed salt
1t lemon pepper
3C short grained white rice (507c, 110.1k, 10.53p, 5.1f)
Quick Pickles
1C seasoned rice vinegar
1 large red radish (1c, .31k, .06p, .1f)
2T Pickled ginger (10c, 2k, 0p, 0f)

Chopped chard with dark green tops and vibrant red stalks
I only use the stems in this dish, although some leaves were still attached to the stem after I tried to remove them. This shows better the vibrancy of the colors. Photo by PattyCooks.

Nutrition

DIsh totals 1044c, 159.18k, 18.91p, 32.91f
Servings 4
Per serving 261c, 39.8k, 4.73p, 8.23f

My skillet with the leeks being sauted.
Cooking the whole 3 leeks in olive oil + butter. Notice the white to dark green colors? That is using all of the leek. Photo by PattyCooks.

Directions

First, if you do not have pickled radish or ginger, make it and set it aside.
Diagonally slice the radish and put it and the pickled ginger in a jar with seasoned rice vinegar to acquire the pickle taste. Then wash the leeks and other veggies well. Start your short grain white rice cooking.

2) Cut the leeks lengthwise, then wash and chop it up. Then wash the chopped up parts again in a colander under running water to make sure there is no grit or dirt in the food. Add butter and oil to the skillet and then once the butter is melted add the leeks.

3) Wash and remove the leaves from the chard and set aside as we will not used them for this dish. Chop up the red stems to a similar size to the leeks. Wash them again as well. Once the leeks are reduced in size and appear soft, ~5 minutes, add the chard stems. Mix well so the oil-butter is on all the food. Stir occasionally until the stems are cooked. Then add Italian herbed salt and lemon pepper. Taste and add more if needed.

4) Rice should be ready, serve 1/2C rice with a portion of the veggies, and a portion of the quick pickled radish and ginger.

Chard with all sorts of stalk colors: white, red, yellow.
Chard comes with many stem colors, for the dramatic visual I choose to use red, but you could also do yellow.

Diet

[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan
[x] Gluten free
[x] Weight Maint
[O] Keto
[O] Mediterranean
[x] Lectin Avoidance:
[O] Oxilate Avoidance: chard (related to beets?)
[x] Purine Avoidance

Comment

I created this colorful dish to use up chard stems and to show you can use all parts of a leek. Great tasting as a side or main dish and my tester ate it all up, and with a mouthful gave me the “thumbs up” sign.

I added the quick pickled radish and ginger to provide a spark of intense flavor as I like a bit of acid with my subtle tasting dishes.