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:
- Cook 6 raw tortillas in a dry pan. Set aside.
- 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).
- Prepare 6-8 Swiss chard leaves by removing the veins. Chop the veins and stems into bits and the leaves into one inch ribbons.
- 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.
- When the veg is softened, add one 15 ounce can prepared black beans.
- 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.
- Into a rectangular baking dish pour enough tomato sauce to cover the bottom.
- 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.
- Pour the remainder of the tomato sauce on top, cover with aluminum foil and bake for about an hour in a 360 degree oven.
- 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.
- Serve with a favorite accompaniment, such as hot sauce, sour cream or chutney.
The result made four generous servings.