The Joys and Pleasures of Being Home

There are so many reasons to rejoice in being back home.  Family and the creature comforts that make a house a home are at the top, of course, but I'd also list the following:

• Snacking on still sweet sugar snap peas
• Tomato plants that are two weeks further along--and the first bite of a ripened Sun gold--just this morning
• connecting with my farmer friends while picking up our weekly share
• dreaming about, cooking, and eating all the lovely veggies that came in this week--and not yet being too tired of zucchini
• my evening cup of tea with a bite of my all-time favorite biscotti from Rock Hill Bakery

And this recipe that I'm loving so much it has me eating Swiss chard for dessert.  Seriously.  To make the version pictured above, leave out the stems and simply spoon the chard over thick slices of stretch bread and garnish with a pinch more of Parmigiano-Reggiano cheese and a slight squeeze of lemon. 

Wilted Swiss Chard with Garlic, Lemon, and Parmesan (Adapted from Gourmet magazine, July 2009)
Serves 6 as a side dish
Active time 25 min.  Start to finish 25 min

4 large garlic cloves
3 lb Swiss chard (about 3 bunches)
2 Tbsp extra virgin olive oil
6 flat anchovy fillets
1 Tbsp fresh lemon juice
1/2 cup grated parmesan
accompaniment:  grated parmesan; lemon wedges

• thinly slice garlic lengthwise.
• cut Swiss chard leaves from stems and center ribs, then cut leaves and stems into 2-inch pieces, reserving separately.
• heat oil in a large heavy pot over medium-high heat until it shimmers, then saute garlic until golden, about 45 seconds.  Transfer garlic with a slotted spoon to a plate.
• add anchovies to oil in a skillet (it will splatter) and cook, stirring constantly, until anchovies break down, about 30 seconds.  Add chard stems and cook, stirring frequently, until stems begin to soften, 4-6 minutes.
• add chard leaves by handfuls, turning with tongs and covering pot briefly until greens are wilted before adding more, and cook until leaves and stems are tender, 5-8 minutes.
• stir garlic into chard along with lemon juice, cheese, and salt and pepper to taste.
  

Comments

[Philippine Lechon]

My work is so far from our house,so I decided to rent an apartment close to my work.yeah,I'm definitely agree with you that there are so many reasons to rejoice in being back home. I really miss my family,my friends,my bed, and everything...by the way,thanks for the recipe.I'll try it when I return home.

seth