Super Fast Swiss Chard – A. Catherine Noon
Hi there! Noony here, with another recipe for you. Today I wanted to share something from my garden, because here in Chicago, Illinois, USA, we’ve had a weird summer and my Swiss chard is ready to move in the house with me!
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Super Fast Swiss Chard Recipe, for those days when only a Quickie will do:
1 pound (0.45 kg) Swiss chard, chopped
1 medium clove garlic, chopped or put through a garlic press
1 teaspoon fresh lemon juice
3 tablespoons extra virgin olive oil or roasted sesame oil
salt and black pepper to taste
6 marinated olives (my favorite are Kalamata or some of the Spanish kinds one can sometimes find in an international market)
1/2 cup (about 250 g) feta cheese
1 teaspoon soy sauce
Mince the garlic or put it through a garlic press.
Fill a large (3 quart or 2.8 liter pot about halfway or three-quarters full with water and bring to a rapid boil.
Cut off the tougher bottom part of the chard stems. Chop the leaves and add them to the boiling water. Cook for three minutes.
Drain in a colander and press out the excess water with a wooden spoon (don’t use a metal one, as it will conduct heat).
Put in your serving dish and toss with the remaining ingredients.
Vanya is a sorcerer’s apprentice who finally achieves his goal, initiation as a sorcerer – only to find that he, himself, is the intended sacrifice in their ritual. When the ritual goes wrong, his master flees and he is left with the creature that his master summons.
Stranded on this side of the portal, Nash is a powerful being with only one desire – find the sorcerer who stranded him and wreak his revenge. Vanya agrees to help, and in the process, he and Nash find more than they ever bargained for: love, friendship, and belonging.
Can they protect themselves against the sorcerer’s growing power, or will he destroy all that they hold dear?
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