Wednesday, July 13, 2011

T’is the season for beets and potatoes

Cooking is a very relaxing and creative activity for me. I love creating recipes and new ideas on the weekends. I pick up my CSA every Friday and I look forward to working with the surprise goodies in the box. I got more potatoes, different variety.  I couldn’t recall the name, these was quite rustic with white flesh. There were more scape and mint. Beets were the big feature this week. Ahhh.. more beets. Mr. Wonderful was drag racing last weekend, so we were off to the track! I didn’t get a chance to do much cooking
My work week started out pretty stressful. I had to miss my Tuesday night hula class and rehearsal.  I needed to take my mind off work. I decided to do a little cooking, something simple. I was not really in the mood for more beet soup. I also still had a bunch of kale left from the CSA share a week ago… hmmm what could we do with that?

Here is a vegetarian weeknight one-pot meal. It’s pretty simple and quick. Beet greens, Swiss chard and balsamic vinegar work well together. The Swiss chard also adds a little green to the dish when it is cooked, a nice contrast to a mainly red color dish. The Vidalia onion adds sweetness and the potatoes help thickens "the sauce" and give the dish a comforting hearty feel. You can add meat, such as some cut up rotisserie chicken if you preferred.
Beet greens, Swiss Chard and Potatoes Stew (Serve 3 as a main course, or 6 sides)

1 bunch of beet greens, we are using the leaves and stems only. Save the beet roots for other used. – Wash and rinse thoroughly for a few times, roughly chopped, about 2.5 cups
1 small bunch of Swiss chard – Wash and rinse thoroughly for a few times, roughly chopped in the same size as the beet greens. About 2.5 cups.
1 large potato (or 2 medium size one), washed, peeled and cut into ½” cubes. About a cup.
1 tablespoon chopped scape (about 2 small scape), this can be substituted with 1 Tbsp of chopped garlic
1 large Vidalia onion, clean and chopped into ½” pieces.
1 Tbsp chopped fresh sage
3 Tbsp ghee or melted butter, use olive oil if you prefer vegan
3 Tbsp balsamic vinegar
Salt and pepper to taste
Ready-made Asian fried onion for garnish
In a medium size pot. Heat 3 Tbsp of ghee or butter till hot. This is more butter than I would usually used. You need the fat and the flavor in this dish.

Add chopped scape or garlic and sauté for about a min.
 Add onion. Cook till onion is lightly caramelized.
Add potatoes, mix well.  Brown potatoes for a few mins. Lower heat to medium low. cook for about 5-10 mins till potatoes are cooked. If you are using a regular pan, the potatoes will stick a little. Not to be too concern, Season with salt and pepper.
Add chopped beet greens, mix well. Cook for a few mins till the green wilt.
 Add chopped chard, mix well. Let the stew cook for about 5 mins till the stems are tender.  
Potatoes bits will thicken the “sauce” lightly.
 Fold in chopped sage. 
 Drizzle in 3 Tbsp of balsamic vinegar. Mix well. Season with salt and pepper to taste. Heat thoroughly for about a min.
Plate as main course or side. Top with a Tbsp of fried onion just before serving.


1 comment:

  1. Interesting dish. I love one pot cooking cause i hate doing dishes lol. I never ate beets back home my mom liked it from the can so i never saw the tops. I too find cooking relaxing and creative. I love your blog girl, as always keep it up!