Summer heat is here. Ugh. While the rest of the garden has done gone and dried up to the winds, the swiss chard is still hanging on. During the heat of the day from 2-5pm when temps reach in the upper 90s and the humidity peeks in the lower 90s, the beautiful leaves wilt over and look dead. But as the suns cools around 6pm, the leaves pick up and are ready for action again. To celebrate their tenacity: Swiss Chard with Sweet Onions and Carrots.
A red onion was used in place of a Viadala sweet onion and minced garlic replaced fresh.
Scaled for Likeness: Grood
Flavor was fantastic with the sweet onion and carrot to offset the slightly bitter tang of the chard and the chard stems offered a great texture balance. The issue lies with the carrots being to soft for the card when cut into slices. Carrots really needed to be in large diced carrot chunks. More like the chard stems seen in the picture.
A quinoa, millet, and buckwheat mixture was cooked in two cups of chicken broth to serve alongside the chard. This was the first time this grain mixture has been made successfully at home. It was fluffy and flavorful and complimented the chard's tenderness perfectly.
Edit July 20, 2020:
Leftovers did not fare well on the chard. What was soft yesterday was almost mushy when reheated. Grains on the other hand were wonderful even by themselves.