Make Real Food

Swiss Chard Plants

Swiss Chard Plants

If a task or event is on the white board, it is likely to get some attention. Yesterday I wrote “make real food” on it.

I knew I would draw from the garden, ice box and pantry for the meal, but what I would make—had no clue.

It became is a sort of enchilada, but not really Mexican. The intent was to use Swiss chard and other summer vegetables. Here’s what I did:

  1. Cook 6 raw tortillas in a dry pan. Set aside.
  2. Make tomato sauce by draining a quart of diced tomatoes and processing them in the blender. (In retrospect, I should have seasoned the sauce, but left it just tomato puree).
  3. Prepare 6-8 Swiss chard leaves by removing the veins. Chop the veins and stems into bits and the leaves into one inch ribbons.
  4. Using olive oil, sautee one third onion, chard stalks and veins, quarter cup chopped celery seedlings, one third of a zucchini cut into quarter inch cubes, and season with sea salt.
  5. When the veg is softened, add one 15 ounce can prepared black beans.
  6. Add the Swiss chard leaves, a generous tablespoon of lemon juice, and stir gently until the leaves start to wilt. Remove from the heat and set aside.
  7. Into a rectangular baking dish pour enough tomato sauce to cover the bottom.
  8. Take a cooked tortilla and spoon the vegetable mixture on the middle. Sprinkle on a tablespoon of feta cheese, tightly roll the tortilla and place it in the baking dish on top of the sauce. Repeat until the dish is full.
  9. Pour the remainder of the tomato sauce on top, cover with aluminum foil and bake for about an hour in a 360 degree oven.
  10. Remove the casserole and place on a rack. Remove the foil and sprinkle more feta cheese on top. Let sit on the counter for 10-15 minutes to cool.
  11. Serve with a favorite accompaniment, such as hot sauce, sour cream or chutney.

The result made four generous servings.

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One Response to Make Real Food

  1. Yum…can’t beat home cooking! Given the heat however, instead of heating up the oven, we might have tried to cook in a covered pan on top of the stove. You could use almost any of those beans you grew and dried last summer. Just a thought! Thanks for sharing. M.

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