**this blog is also linked to Cybele Pascal’s blog on 6/13***
The CSA Vegetable bounty last weekend from our farm in Tivoli, NY was full of beet greens, swiss chard, baby lettuce and bok choy. Immediately I knew that if these greens didn’t get chopped, diced and cooked, they’d go limp in my fridge or wind up as food for our bearded dragon lizard.
I came home, fried turkey bacon, then, using the same pan (I know, so not like an allergic mommy!), I added some olive oil, to that about 1/4 cup of diced onions (any old onion will do), a bit of water to get the bacon off of the bottom of the pan, some garlic, then after softening the onions, I put in the chopped green swiss chard without stems, and sauteed the greens on medium for about 5 minutes. I placed the greens (still green by the way) into a bowl and presented the display to my husband, who, with plenty of turkey bacon, cheese (for him) and rice bread, dutifully ate the greens – and liked it! This is our version of a breakfast sandwich.
You can watch a video I made that demonstrates how to make the sandwich; please note that the green is Kale, and the way I went about it was different, but it may help clarify any questions. Oh and the child’s remarks at the end? Yep, that’s my allergic kid! Just because one has allergies doesn’t mean one can’t be picky! :
Allergy Free Swiss Chard Breakfast Sandwich
copyright 2008 by Heidi Bayer All Rights Reserved
1 bunch Swiss Chard (small)
2 slices Allergen Free Bread (we use Ener-g)
1 Package Turkey, Pork, or Vegan Bacon (we use Applegate Farms Turkey Bacon)
1/4 Cup chopped white onions
1 Clove Minced Garlic
1 Tbsp water
1 Tbsp Olive Oil
Fry the bacon in batches in a nice pan (not non-stick), when the bacon is done, ensure it doesn’t get eaten right away and set it aside! In the same pan where the bacon was fried, pour off all drippings except about 1 tbsp if your using pork, if you’re using turkey bacon there should be very little fat but there (hopefully) will be something in the bottom of the pan that will come up when the water is added. Next, add the olive oil (not needed if you used the pork), and the onions, fry for about 1 minute, then add the water, the pan will react to the water and release the stickies at the bottom of the pan, stir well and continue cooking the onions until they’re soft, another 5 minutes or so. Once the onions are soft, add your chopped greens (remember not to add the stems in this one, save them for soup later), and saute for about 5 minutes – they should turn a dark green, but not brown-green! Remove from the stove and place in a bowl.
Toast the rice bread. Drizzle a little bit of olive oil on it, and if you like, add some sea salt and organic pepper. Place the bacon, greens and (cheese for the non-allergic in your house) on the bread and serve!