Skip to main content

Swiss Chard with Sweet Onion

The last of the swiss chard for the season had been picked.  Texas summer heat, soil drainage issues, and lack of rain for too many weeks to count has finally killed the swiss chard. Oh don't get me wrong, the plant looks beautiful and alive first thing in the morning. By the time noon rolls around, the leaves have shriveled. But the time four pm bears down, the entire plant has wilted over and is literally laying on the ground.  To commiserate its final bounty, the last meal had to be special.  Caramelized Onion & Swiss Chard seemed like a fitting farewell. 

Modifications Made:
After the swiss chard is wilted, the dish is removed from the heat and allowed to rest without further caramelization of onions.

Scaled for Likeness: Good 
Caramelized onions take more time than the recipe states is needed for the whole meal, resulting in a dark brown toasty coloring, and would not have paired well with the swiss chard.  Onions instead were cooked until very translucent and soft before adding swiss chard. If at this point the swiss chard and onions were cooked until the onions caramelized, the finished result would have been chard that was either mushy or burnt from over cooking. Omitting the caramelized onion and leaving the translucent coloring provided a nice contrast to the dark green of the chard. 

Unlike other swiss chard/onion dishes, what made this recipe unique was the simple step of thinly sliced leaves to match the thinly sliced onions. No large leaves to chew/cut around, just smooth strips. It was a nice change to the normal and will be put into future uses.  

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa