Chard Skillet Saute
From annalou 17 years ago
- 15 minutes to make
- Serves 6
The World's Healthiest Foods has a great write up of the health benefits of chard. Chard is always in season in the San Francisco Bay area according to the Bay area seasonal vegetable availability chart available at the Center for Urban Education. Read more about Sustainable Agriculture (CUESA) website See less
Ingredients
- 1 large yellow onion shopping list
- 2 cloves garlic, sliced shopping list
- 2 tablespoons olive oil shopping list
- 6 cups chard, chopped and stalks separated shopping list
- 8 oz (1 box) seitan (White Wave Stir Fried Strips, marinated in seasoned soy sauce) shopping list
- 5 cooked strips of bacon, patted dry of oil, sliced or, shopping list
- for vegetarians, substitute Lightlife's Smokey Fakin' bacon tempeh shopping list
- 1/4 cup pine nuts shopping list
- 1/4 cup Yoshida's Original Sweet teriyaki sauce shopping list
How to make it
- Slice the onion in quarters and cut horizontally into split-ring sections.
- Heat the oil in a frying pan and add the onion and garlic.
- Saute until the onion is glossy and soft, then add the chard stalks.
- Continue sauteing, cooking down and reducing the volume.
- Be sure the chard stalks are soft, then add the Seitan, chopped in chunks (it comes in strips).
- Continue sauteing and add the bacon and pine nuts.
- Add the chard leaves, mine were piled HIGH above my pan, and had me worried.. but they SHRINK incredibly.
- Before the leaves are completely shrunk, add the Yoshida's Original Sweet Teriyaki Sauce.
Gather your ingredients
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Appreciate the beauty of the chard
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" It was excellent "