Saturday, April 30, 2011

Recipe: Rainbow Chard with Dill & Onions

Fresh baby rainbow chard was available at our local farmer's market this week. I've always wanted to try rainbow chard because it is such an attractive green with its yellow and pink stems. I tend to be the kind of person to shy away from trying a new vegetable if I don't know how to cook it. But, I took the plunge, bought some and winged it. It turned out to be delicious - even my two year old son liked it.


Rainbow Chard with Dill & Onions (serves 2)
1 bunch of baby rainbow chard
1/2 small yellow onion, diced (about 2-3 tblsp)
1/3-1/2 cup almond milk
1/4 tsp dried dill (more if you have fresh available)
Herbamare (or sea salt)
Pepper
Coconut oil

Heat frying pan on medium to low heat and melt enough coconut oil to saute your onions. Once semi-translucent, add your chard turning frequently so as not to burn. In a small bowl mix the almond milk with the dill, Herbamare and pepper. Once the chard reduces to half of its size, add the milk mixture. Continue to saute until wilted and tender and the almond milk cooks up. Plate, serve and enjoy fresh greens high in calcium, vitamin K and other antioxidants.

Note: We try not to use a lot of almond milk in our cooking - I prefer instead to use coconut milk. However, we do keep some on hand for when coconut milk doesn't seem to be the right thing for a recipe. If you feel even more daring than I and do make this with coconut milk, let me know how it works out for you.

2 comments:

JustAroundTheCorner said...

Can you tell me why you don't tend to use almond milk?

Shanon Hilton said...

I love almonds, however, I have some concerns, which I've written about here: http://shanonhilton.blogspot.com/2011/03/almonds-good-bad-ugly.html

My other concern with store bought almond milk has to do with the fact that it is a heavily processed product. Chemicals are often employed during the extraction process, and it is full of stabilizers and emulsifiers, like soy lecithin. Since most soy is genetically modified, we avoid food that contain any soy bi-products.

Making your own almond milk is definitely a better alternative - and as far as milk substitutes go, it's the best one. But the problem is that most almonds are not raw, despite what the label might say. And if almonds are no longer raw, soaking with the aim of removing their high phytic acid content is of no benefit. Phytic acid binds to important minerals, like calcium, so it is important to be aware of your overall consumption of it.

Long story short, we minimize our consumption of almond milk because we cannot easily find a inexpensive, raw source in which to make our from!