Greens and beans and lots of local corn to keep it interesting!
Summer is definitely winding down!
I spotted some pumpkins and fall radishes at the farm stand today, and even though it was a humid 84 degrees, those signs reminded me that the change of season is on its way. After the heat and humidity of this summer, I’m ok with that.
Use it while you can!
I’m using as much local sweet corn as possible because that too will move aside to make way for all the squashes and root vegetables. It’s beautifully sweet this time of year, and the ears fat and juicy. Definitely corn chowder time, or a quick toss on the grill. It finds its way into many dishes, soups and salads, and lots of fun sides.
A garden staple
The Swiss chard has been with us all summer, although it was not terribly happy during the worst of the heat. It will stay with us in the cold frame well into December and sometimes beyond. The more you pick, the more you get!
Flavor, texture, nutrition
This side dish has a lot going for it, flavor and texture, plus tons of nutrition. I like it so much, leftovers are a perfect little lunch the next day! You can easily adjust the ratio of corn, beans, and chard, and if you like swap out a different green or herb. It’s all good! You can even swap the peppers out for a hot chili!
Swiss Chard with Black Beans and Local Corn
- 1 large bunch rainbow or ruby chard with stems
- 1 leek, diced
- 2 tbsp. olive oil
- 4 or 5 cloves garlic, minced
- 3 or 4 mini orange peppers, sliced
- 1 can no-salt added black beans
- 2 cups fresh cooked corn
- 1/3 cup white wine
- Juice and zest of 1 orange
- ¼ cup fresh chopped basil
- 2 tbsp. vegan or dairy butter
- 1 oz. macadamia nuts
Strip the leaves from the stems of the chard. Chop the stems and set them aside. Roll up the leaves and slice across, chiffonade, so you have a big pile of chard ribbons.
Prep the rest of the vegetables. Dice the leek, mince the garlic, slice the mini peppers, zest and juice the orange, and chop the basil.
Heat a large skillet over medium high and add the oil and leek. Sauté until softening and add the chard stems, garlic, and peppers. Season with salt and pepper.
Turn the heat down to medium and continue cooking until all the vegetables are soft. Add the beans and corn, then stir in the wine. Top with the chard ribbons, season with a little more salt, cover and let cook, stirring occasionally, just until the greens are soft.
Add the orange zest and juice and the chopped basil, mix it up well, then dot with butter, cover and let set a few minutes for the butter to ooze through.
Plate in a serving bowl or platter and top with the nuts and a little more fresh basil.
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