I love Wednesdays because that is when my organic produce is delivered, and this week I received a beautiful bunch of Swiss Chard. Additionally, I have been having a wicked beet craving, so naturally I thought about goat cheese, and knew what I wanted. This recipe is an adaptation from Epicurious (which by the way, I do miss when it was just Bon Appetit recipes).
1 Bunch of Swiss Chard
1/2 a small onion
2-3 cloves of garlic, minced
1 bunch of scallions, sliced
First, preheat oven to 400°F. Wrap the beets (after cutting the green off first) in foil and roast for about an hour, until soft and peelable. Peel, then dice into bit size pieces. Put your beet bits in a bowl in the fridge. Be wary of beet juice in this process.
Next stage, de-stem the swiss chard. To do this, fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Then coarsely chop the leaves (about one inch), and slice the stems thinly across their bow (crosswise). Keep them in seperate piles.
To begin the cooking, boil a large pot of water and salt, bring to a boil. Add leaves and blanch for about a minute. Heat oil in heavy large pot over high heat, I used my DeBuyer monster. Add your stalks and saute until tender, about 8 minutes. Add the onion, scallions, and garlic. Keep sauteing. Turn the burner down and simmer until it's all nice and saucy, probably 10 minutes...ish...Add your chard leaves and stir. Season with salt and pepper.
Now you can plate from here, by putting your leaf conncoction on a platter and decoratively sprinkle the beets, pine nuts and chevre about. Or you can add it all to the pot and put it on your plate next to a hunk of crusty bread. Your call.