Ingredients
1 bunch of chard (~5 leaves) (45c, 9k, 9p, 4f)
1 minced garlic (4c, .99k, .19p, .1f)
1 half leek (27c, 6.29k, .06p, .8f)
1/2C Water
Nutrition
Dish total 76c, 16.28k, 9.25p, 4.9f
4 Servings
Per serving 19c, 4.07k, 2.31p, 1.23f
Directions
First set up a veggie station.
2) Mince the peeled garlic and set aside.
3) Cut a leek lengthwise in half and wash the strands in a colander in the sink to get all the grit out of the veggie. Then chop the white and green parts keeping them in separate piles.
4) Take the chard leaves off their stems and chop the leaves into one pile. For the stems, take off the bottom inch and toss, then dice the stems and keep in its own pile.
5) Heat a skillet, add 1t olive oil, add the garlic, green part of the leeks, and the stems of the chard. Saute until soft. Then add the chard leaves and the white parts of the leeks.
6) As things cook they will reduce a bit. After a few minutes, using a spatula, center the greens in the skillet, add 1/2C water directly into the pan, and put a lid on. The water will steam and soften the food. Once it all has wilted, taste and add salt and pepper if required.
7) To serve decide on the flavor you want, you can add lemon or orange zest for a slight citrus after taste, or add some vinegar, or leave as is for a slightly garlic taste.
Diet
[x] Flexitarian + Omnivore
[x] Vegetarian
]x] Vegan
[x] Gluten free
[x] Weight Maint
Comments
There are lots of instructions on cooking greens. My goal is to have a quick and healthy dish that uses all parts of the veggie.
