With local food on the mind, the backyard gardener, preserver of fruits and vegetables, and cook of all things seasonal should not be overlooked. Many of us enjoy foods grown on our own property, whether our gardens are in containers on the porch, or can barely be contained and are sprawling across the lawn. Backyard gardening is a great way to de-stress after work, get in some exercise, soak up vitamin D, learn, and put scrumptious food on the table! After all, nothing is as fresh, wonderful, and rewarding as the fruits of your labor.
Many backyard gardeners in the Southern Alleghenies region have been harvesting fruit and veggies for at least a month now. Presently blackberries, carrots, peppers, tomatoes, potatoes, beets, celery, onions, garlic, zucchini, cucumbers, green beans, and chard are ready to be picked. Sometimes it is difficult to know what to do with the abundance coming from the garden at this time of year and that’s when seasonal recipes can really help to get things cooking!
Chard is a staple in many gardens since it grows easily, has a long season, and is incredibly versatile. These delicate flavored greens shine as a side dish or can be added to nearly any entrée. Add chard to your favorite soup, toss it into pasta, steam it with fish, bake it into a frittata, or come up with your own favorite way to get in your greens. Try the recipe below for a quick and tasty side dish!
Wilted Greens
Serves: 4 Prep time: 15 minutes
- 2 bunches Swiss chard
- 3 tablespoons olive oil
- 1 large yellow onion, peeled and thinly sliced
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- 1/4 teaspoon freshly ground black pepper
Directions
Wash the greens, but do not dry. Trim the large stems and coarsely chop. Set aside.
Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. Add the onions and sauté for 4 minutes. Add the garlic and sauté for 4 minutes longer. Add the greens, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.
Note: Collards can be substituted for chard in this recipe with equally tasty results.
Recipe adapted from Giada De Laurentiis.
If you’d like to see your favorite seasonal recipe posted on the LocalAlleghenies blog, feel free to send them to us at: localalleghenies@gmail.com
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