A healthy satisfying vegan dishThis is by far my favorite way to prepare winter greens. The raisins and sugar add a touch of sweetness to the vegetables. The vinegar gives it a bite, and the nuts add a bit of crunch. I have used kale with this recipe and it works well. I'm always happy when I bring home a big bunch from the farmer's market. I prepare the greens for dinner and then have a leftover for lunch the next day. By the way, it tastes great with a fried egg on top—the perfect lunch.
4 Comments
Maya Koenig
2/5/2014 10:22:30 am
Oh my! I can not wait to make this. It's chard season and I have been waiting to find a good recipe to be inspired.
Reply
Gerlinde
2/6/2014 05:52:17 am
Maya, let me know how it turned out.
Reply
Diane Koenig
3/8/2014 01:45:21 am
This recipe reminds me of visiting the Umbrian town of Cortona and having chard on one of the piazzas there. MMMMmmmm!
Reply
Gerlinde
3/8/2014 07:17:26 am
Diane, I'm glad that it brings back such wonderful moments in our life. Good food will do that.
Reply
Leave a Reply. |
Thank you for taking the time to read my blog. It means a lot to me and I would love to hear from you .
Comments in English and German are welcome! Categories
All
Archives
January 2021
Blogroll:the chef mimi blog food52 East of Eden Cooking Marie Gabrielle Dorie Greenspan roughwighting The Wednesdaychef David Lebovitz The Kitchen Lioness lifeonthecutoff mamangerie Chocolate and Zucchini Cocoa and Lavender TheBeachHouseKitchen Memoriediangelina Sippitysub COPYRIGHT © 2013- 2021
Sunnycovechef blog. All rights reserved. |