Recipes for this week’s share

this week we have…

Red Rain (A Mizuna type of Mustard, to cook like Bok Choy)

Red Cross Head Lettuce

Shungiku (to add a little flavor to salad)

Japanese Turnips

Pick One: Watermelon Radish, Black Spanish Radish or Daikon Radish

Swiss Chard

Parsley

Swiss Chard with Balsamic, Maple Syrup and Fresh Ginger

  •  1½ teaspoons maple syrup
  • 1/2 teaspoon balsamic vinegar
  • 1 bunch (12 to 13 oz.) Swiss chard, unstemmed, rinsed and dried
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • 1½ teaspoons minced, peeled fresh ginger
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped or sliced toasted almonds

Directions:

In a small bowl, whisk together the maple syrup and the balsamic vinegar.

Pull or cut away the stems from the chard leaves. Cut or rip the leaves into large (2- to 3-inch pieces) and wash and dry them well. Rinse the stems and slice them crosswise into thin (1/4-inch) pieces.

Heat the olive oil in a large (11- to 12-inch) nonstick skillet over medium-high heat. Add the chard stems and a pinch of kosher salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 7 to 8 minutes. (They will begin to crackle in the pan as moisture evaporates.) Add the fresh ginger, stir, and cook just until fragrant, a few seconds. Add all of the chard leaves and ¼ teaspoon kosher salt and toss until just wilted (45 seconds to 1 minute). Scrape the balsamic-maple mixture into the pan, stir, and remove from the heat. Add the butter and toss and stir until it is melted. Serve warm, garnished with toasted sliced or chopped almonds if desired.

Serves 2 to 3

– Recipe courtesy of Susie Middleton at <sixburnersue.com

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