jal_ut wrote:beets, chard, peas, green beans (bush type), kohlrabi, garlic
I have always wanted top try Swiss Chard.
You won't be sorry. It is a very versatile plant that can be eaten raw in salads, goes well in soups as a leafy green, smothers down well like spinach and is often used as a spinach substitute, especially since it can tolerate heat, unlike spinach.
I've used it in vegetable lasagna, cooked down with some onion and garlic in olive oil, sauteed till cooked and used to dress up charbroiled oysters of the half shell---I'll put down my recipe for this dish at the end of the post. I also use it when making Chicken Cordon Bleu and put the finished chicken on a bed of steamed chard.
Shuck oysters and leave them on the half shell. I'll grill at least 4 dozen like this.
Melt 2 sticks of real butter, not margarine, add a couple cloves of finely chopped garlic and parsley and let this heat in a pot until the flavors are well blended.
Chop some fresh chard and sautee this down in a pan with just a hint of olive oil until wilted. Once done, remove from the pan and drain it to get as much liquid out as you can.
In a shaker container place Italian Bread Crumbs and Parmesan Cheese in equal parts.
To cook, get the grill heated to 350 degrees, place the oysters in their shells on the grill and allow them to start cooking. They will start bubbling around the edges. When this takes place, add a tsp. of the garlic butter to each oyster then just enough of the chard to slightly cover the oyster. Next, sprinkle some of the bread crumb/cheese mixture over the oysters and follow that with another tsp. of the garlic butter mixture. When the oysters edges curl up, and some of the liquid is evaporated, remove them and serve. Be careful to not cook them too long or they tend to get rubbery when they dry out.
This dish is a very big hit when I have a few folks over for a dinner party as an appetizer.