Guest-post from 10-year-old Abby:
I am so sick of kale. Good thing I taught my family to like chard with this world famous dish. Well not world famous, but famous in my house.
I love chard. The second I saw the rainbow-colored stems at farm camp growing in a garden with beautiful fluffy green leaves I knew that they would taste good. One morning I bought then at the farmers market. Later though, when we brought it home, I had no idea how to cook it. My dad started cooking the chard in a pan and putting red pepper on it. I took a taste, but it was a bit spicy, so I added some soy sauce to make it salty and to balance the spicy-ness. Then I tried it again, and it tasted really good, but it needed some sweetness. Finally I thought of the perfect solution: Rice Wine vinegar! (Mom’s note: seasoned rice wine vinegar!) I drizzled it on and sampled the chard. It was delicious! I put the whole thing into a bowl and honestly could not stop eating it. By the time it was dinnertime there was only half the amount I had cooked left in the bowl. Since that dinner, I make the recipe very often and every time it tastes even better.
And my mother (now typing) would like to add that it’s very delicious with a quick broiled (or grilled) marinated skirt steak. Here are both recipes:
Quick Broiled Skirt Steak with Abby’s Chard
Her mother would also like to let you know that this entire dinner can be made in 2o minutes, 15 if you have a 10-year-old sous chef taking over the chard.
1 1/2 pounds skirt steak
2 tablespoons balsamic vinegar
salt and pepper
In a glass dish or plastic bag, marinate the skirt steak in vinegar, olive oil, salt and pepper for at least 15 minutes and up to 8 hours. (You can do this in the morning before you leave for work.) On top rack of the oven, broil for 3 minutes a side, then let rest for 10 minutes before slicing against the grain. (You can also grill for 8-10 minutes over medium-hot coals, flipping half way through.)
Chard (slightly adapted by Abby’s mom)
2 tablespoons shallots (or finely chopped onions)
shake of red pepper flakes
1 bunch chard, chopped
1 tablespoon soy sauce
2 tablespoons seasoned rice wine vinegar
Add olive oil to a skillet over medium heat. Add onions and red pepper flakes and cook until onions get soft, about 2 minutes. Add chard and cook until just wilted. Drizzle in soy sauce and vinegar and serve with steak and crusty bread.
Abby’s recipe book. Also includes classics such as: Homemade Butter, Romaine Salad, and Fried Flounder.