Friends! I didn’t post last night.
And I know, it’s the month of posting every day, but a) I didn’t do anything yesterday and b) I knew going into this project that I was going to have to give myself at least one day off. I planned to post “This is my day off!” but, um, then I fell asleep. So, at least I did what I set out to do?
Just for that, though, I’m doing two things tonight. That’s right! TWO. The first one is that I’m trying a food I’ve never had before. The second is that I’m taking a recipe that I found online and adapting it to fit my fridge. I feel like I waste too much food, buying things that I only use half of or never getting around to making the recipe. I’m always trying to be better about this. At the grocery store this weekend, Michael and I bought swiss chard, something neither of us have eaten or cooked with. Experiments! We did make collards earlier in the week, so we thought, how much harder could this be?
The answer? Much easier! Collards cook for forever, which is why they taste so good, but swiss chard only has to cook about 10 minutes. I’m all about easy. The goal was to make this recipe fit my leftovers. So, I cooked up the leftover salt pork I had from the collards and let the fat render. I cooked the stems of the swiss chard and the onions in the rendered fat. Swiss chard has a very earthy smell, kind of like fennel, but without the licoricey smell or taste. Does that make sense?
Then I added some sliced mushrooms. I had some leftover from a failed attempt at cooking caramelized onion and mushroom pizza. I let those cook down and I added the garlic, tomato paste, and siracha, instead of harissa. Next up, the chicken broth, water, and a squeeze of a lime (I didn’t have lemons) and to let this bad boy simmer for 10 minutes. While it’s simmering, I soft boiled an egg and some soba noodles.
It was good! Swiss chard has an earthy flavor and the soup was flavorful and spicy. It’s not something that I really see myself craving, though. Maybe after I’ve eaten it a few times? I’m sad I didn’t get any good pictures, but mine wasn’t very pretty. Anyway, I’m glad I tried something new and it’s always good to get some leafy greens in!