Chard with Onions

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I love chard. As soon as I bring it home from the farmers market, I rinse them, dry em, pull them from their ribs and wrap it in a moist paper towel in a plastic bag. The leaves keep for up to a week this way and make for a really quick meal during the week. The sweetness of the onions offset the chard perfectly.

Ingredients
1 lb green Swiss chard
1 TBSP olive oil
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped

Preparation
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders.

Heat oil in a 12 inch skillet over medium heat, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until wilted, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

2 servings
1 WW PP

Jerusalem Artichokes with Proscuitto

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This recipe is adapted from Chow.com, I cut a bit of the fat and added more herbs, results – yummy!!

Ingredients:
1 TBSP olive oil
2 oz thinly sliced prosciutto
1 Jersaleum artichokes, well scrubbed and cut into 1/4-inch-thick slices
Salt
3 TBSP water
2 large shallot, peeled and minced
2 TBSP roughly torn mint
1 TBSP freshly squeezed lemon juice

Heat 1/2 TBSP of the oil in a large frying pan over medium heat until shimmering. Add the prosciutto in a single layer and cook until crisp, about 3 to 5 minutes. Remove from the pan to a paper-towel-lined plate and let cool slightly. Crumble and set aside.

Return the pan to medium heat and add the remaining 1 tablespoon oil. When the oil shimmers, add the Jerusalem artichokes, season with salt, and cook, stirring occasionally, until browned and almost fork tender, about 15 minutes. Add the water, stir to release any browned bits from the bottom of the pan, and cook until the water evaporates and the artichokes are fork tender, about 3 minutes. Add the shallot and cook until golden, about 3 minutes more. Stir in the crumbled prosciutto, mint, and lemon juice, adjust the seasoning as needed, and serve immediately.

4 servings
3 WW PP