Wednesday, August 22, 2007

Rainbow chard

A pink tongue of rainbow chard stalk.

Chopped and sauteed with onions, garlic and those crinkly, dark green leaves.

For a crunchy filo pie with currants, golden pine nuts, some feta and lots of salty, moreish, home-made preserved lemons.


13 comments:

Magic Cochin said...

Rainbow Chard! one of my favourite vegies in my garden. The colours are so "WOW!!" and they taste good too. And combined with currants, pine nuts and feta - perfect!

Even more rain today and colder! What is happening to the English summer? Oh I forgot, we had it in April - duh!?

Celia

Truffle said...

Sounds like pie heaven. Beautiful colours and what a great way to use it!

Figs Olives Wine said...

What incredible color and what a gorgeous sounding pie! The flavors sound unbelievable, Lucy, as usual! Must try and make something like that - it sounds too good to miss.

Wendy said...

Wow. Look at that colour... Gorgeous.
Would like to make a skirt out of it, actually!

Christina said...

Recipe please. I'll be wallowing in chard in my winter garden, so I MUST learn how to make this delicious sounding meal. I may be able to wing it, but I probably need help on proportions. Thanks, as ALWAYS, for the inspiration.

Susan said...

Even before I read your text, tongue was right on the tip of mine. Haven't used it much, but I think it's b/c I need more recipes...recipes like yours, Lucy. When you say "moreish" about preserved lemons, I think "Moorish," too, and marvelous, as I'll bet home-preserved lemons are.

Lucy said...

Celia, I wish I could transport just a little of our summer on to you. It starts in November somewhere in the late 20's-30's and doesn't cool down until April...all those colours must be good for you!

My favourite kind Truffle - don't you love the way crispy filo shatters when you bite into it?

Colours to make you sit up and take notice, Amanda! I will post the recipe next...

Wendy, wouldn't a skirt made of all those reds, yellows, oranges and pinks be a stunning thing? Like one I had in the eighties made of old ties.

Recipe will be posted next Christina, I promise! Mum's down for a few days and I will be making it again tonight (it's our new favorite) so will get some good shots early on before the light fades.

Susan, you read my mind (again). I toyed with the moreish, Moorish idea for a few moments before pressing the 'publish' button! I love chard - it's something Australian and New Zealand families seem to always grow a bit of in the backyard. I've been a bit stuck of late with posting (end of winter; no fruit), so expect some chard recipes over the next few weeks!

bee said...

what a great shot!!

winedeb said...

Hi Lucy - I am back from my LONG trip home, glad to be home but had technical difficulties with my computer. Now hopefully can stay on line!
Your chard stalk looks lovely. I just started using my chard stalks raw, chopped and put into my salads. I love the color and crunch they add to the greens!

Rosa said...

I cook chard often, but I have to admit that I usually stop after the sautéing part. Next time I will tuck it into some filo pastry with those salty and sweet flavours - can't wait!

Maryann said...

Just found your site. Nice photos and recipes. Gorgeous!

Diane said...

Your photos are wonderful!!! Makes rainbow chard look so tempting.

Lucy said...

Thanks, Bee.

Hi Deb, so pleased you're home in one piece! I love that crunch too.

Rosa, you should try it if you have some filo lying around. I too tend to like things simpler, but sometimes I feel compelled to go just that littke bit further!

Welcome Maryann and Diana, thank you both for your very kind words.