It's Whole 30, Day 28 and today the spotlight is on: Chard!
Coming close to the end of the series it's hard to settle on what veggie to include. There are so many good ones left. Well, it's been a while since I did a green leafy one, so today I'm sharing a recipe for Swiss chard. This one looks a bit like the rhubarb I featured last week and it is somewhat related, being in the same taxonomic order but of a different family. Chard is a closer relative of the beet (fantastic beet recipe to come on Day 30) and comes in many varieties, with green leaves and veritable rainbow of stalk-colours. It's got to be one of the healthiest foods known to man, providing a whole spectrum of beneficial vitamins and minerals.
Chard can be eaten raw or cooked, is wonderful in salads, stir fries, soups and sautees. I consider today's recipe to be Portuguese fare because I have only ever enjoyed it in Portugal but it is in fact a Brazilian side dish. Any leafy green can be used in place of chard and Portuguese cabbage, in particular, makes a good alternative. This usually accompanies Feijoada a Brasileira (Brazilian Beans), which is a really delicious dish if you eat legumes. Regardless, the contrast in textures between the farofa and the chard is really satisfying making this a perfect side to any meaty meal. Enjoy!!
Today's offering is my own creation, for a change.
Wilted Chard with Farofa
Note: Farofa gives a delicious, Paleo-approved, crunch to many dishes. Try adding mandioc to a pan full of fried sausages, for another delicious confection!
1 big bunch Swiss chard
1-2 tbsp olive oil
2 cloves garlic, sliced
2 thick slices bacon/spec, chopped into 1/2cm cubes
1 tbsp ghee
2 cups coarsely ground manioc flour
Salt and pepper to taste
Separate the stalks and leaves of the chard. Chop the stalks into small sections and the leaves into large strips.
Heat the oil in a large skillet over medium-low heat. Add the stalks and cook until tender, then add the sliced garlic and sautee until golden. Add the leaves and a small amount of water, cover and allow the leaves to wilt, about 3 minutes. Season with salt and pepper.
To make the farofa, melt the ghee in a small pan over medium heat, add the bacon and cook until well-rendered and golden.
Lower heat and add the manioc flour, stirring constantly until the flour is completely coated in the fats and toasted to a golden colour. Season with salt to taste.
Serve the chard topped with the toasted farofa.
Previous posts in this series:
Whole 30, Day 1: Leeks
Whole 30, Day 2: Peppers
Whole 30, Day 3: Celeriac
Whole 30, Day 4: Turnips
Whole 30, Day 5: Spinach
Whole 30, Day 6: Aubergine/Eggplant
Whole 30, Day 7: Broccoli
Whole 30, Day 8: Mushrooms
Whole 30, Day 9: Cabbage
Whole 30, Day 10: Carrots
Whole 30, Day 11: Fennel
Whole 30, Day 12: Sweet Potatoes
Whole 30, Day 13: Chicory
Whole 30, Day 14: Asparagus
Whole 30, Day 15: Cauliflower
Whole 30, Day 16: Courgette/Zucchini
Whole 30, Day 17: Kale
Whole 30, Day 18: Butternut Squash
Whole 30, Day 19: Celery
Whole 30, Day 20: Bok Choy
Whole 30, Day 21: Tomatoes
Whole 30, Day 22: Onions
Whole 30, Day 23: Globe Artichoke
Whole 30, Day 24: Green Beans
Whole 30, Day 25: Brussels Sprouts
Whole 30, Day 26: Rhubarb
Whole 30, Day 27: Jerusalem Artichoke/Sunchoke