October 1, 2009

Chard and Carrots

Harvest time tends to inspire dishes simply because the food is there and waiting for you to cook it. In this case, I had some chard and some carrots that were getting impatient. Having a left-over tomato on hand helped round out this simple yet surprisingly tasty dish. I added the tomato at the very end so it warmed up but did not cook much. This provided textural variety. One could go wild with the seasonings, but I kept it simple to let the vegetables speak for themselves.

Chard and Carrots


1 T olive oil
2 medium carrots, thinly sliced
2 cloves garlic, minced
½ t ginger, grated
1 bunch of chard, stems removed and chopped coarsely
2 scallions, sliced
1 tomato, chopped
dash of tamari sauce
pinch of dried basil
black pepper


1. Heat the oil in a large skillet over medium high heat. Add the garlic, ginger, and carrots. Saute for 3 minutes.

2. Add the chard and scallions, cover, turn heat down to medium-low, and cook until chard is tender, about 5 minutes.

3. Add the tomato, tamari, basil, and black pepper to taste. Stir to mix.

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