Ginger-Peach Tea Poached Swiss Chard with Currants and Almonds

 

 

Swiss Chard

Summer is gone sadly, however fall is here! Which means root vegetables and greens are a a surplus. Now is the time to stock up on tomatoes to so get your canning supplies in order. I just came back from my weekly farm pick-up and got lots of yum yums. They had Swiss Chard again, which is my wifes favorite. I love the earthiness and vibrant colors. Paired with tangy and a touch of sweet and the flavors are just bouncing off each other. This is what my kitchen looks like on most Wednesdays when I pick up my CSA and begin to cook some of it up:

Here in Massachusetts its still quite nice. Yesterday was eighty degrees and today is looking quite handsome as well. So get out there and soak it up! We will be shoveling snow in no time flat!!

I just recently accepted a new job heading a corporate cafe for the Simpson Corporation. They are looking to push a fine dining style cafe experience. I am so stoked and already started a menu. Anyway between that and my twins and current job its been a little bonkers lately. I actually have made a few yummy things and taken some nice pix however haven’t had the time yet to write. Well besides this post! I hope to get the rest to you at a steady pace. A few of the items coming soon are:

Pumpkin Macarons

Strawberry & black Pepper Macarons

Long bean & Tomato salad

Spicy Tomatillo Guacamole

Today’s salad is a great side dish or can be simply topped with some chicken, fish or beef. Its very versatile. I hope you will try and enjoy!

Ginger-Peach Tea Poached Swiss Chard with Currants and Almonds

2 ginger-peach tea bags. Or other variation, lemon is great too.

1-2 quarts of water for boiling

1 bunch of Swiss chard, rough chopped, keep the stems separate from the leafy parts

1/2 cup currants

1/2 cup slivered almonds

2 garlic cloves, minced

1/4 cup Parsley

1 tsp ground coriander

1 lemon, juiced

S&P to taste

Instructions:

Prepare an ice water bath in a large bowl. Boil water with tea bags. Once at a rapid boil remove tea bags then add currants & Chard stems first. Once vibrant and soft remove to ice water bath. Repeat with leafy part of chard. Once cooled, squeeze out excess water and reserve.

In a large saute pan heat 2 tbsp of EVOO. Add the almonds and garlic then saute until just starting to brown. Immediately hit with lemon juice and toss in the Chard and currants you have reserved. add coriander and parsley. Saute until warmed. Season with salt and pepper.

This is a quick and delicious side dish, I hope you enjoy~~

-Mark

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