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Tuesday, July 24, 2012

Chard, caraway and pomegranate molasses

One way or another, we came by a lot of chard recently - from Ang+Brian's Yard Birds; from Alvin's CSA extras and generosity, from my balcony pot...  My go-to, quick and tasty approach to any dark leafy greens (chard, spinach, beet greens etc) is to saute them with some garlic, but having gone through a few bunches like that I was feeling some variations.  Caraway was calling (probably partly because of this recipe), and I was thinking of making a chard, caraway and rice filo package (similar to this one), but then thought 'hang on, that would mean switching on the oven, bad move, how about I just do the rice and chard and not bother with the filo or oven?'.  So that's what I did.  The pomegranate molasses was a last-minute thought - I feel like chard needs a hint of something sweet-tart to bring its flavour out (could also try tamarind, or lemon/lime juice, or balsamic vinegar).

1 medium onion, peeled and sliced
2 cloves garlic, peeled and chopped
1 bunch chard, stalks separated from leaves and both chopped
2 tbsp olive oil
2 tsp caraway seeds
salt+pepper
2 tsp pomegranate molasses
1 tbsp toasted flaked almonds (optional)

Prep the vegetables then heat the oil in a large frying pan with a lid.  Add the onion and chard stalks and cook at medium with the lid on for a few minutes until they start to soften, then add the garlic and caraway seeds and cook for a few more minutes, until it is all quite well softened.  Remove the lid and cook for a minute or two more to brown a little.  Then add the roughly chopped chard leaves and salt and pepper, cover again and cook for a few more minutes, removing the lid after the chard begins to wilt and continuing to cook until the chard is all wilted but still a good strong green colour.  Finally, add the pomegranate molasses (and almonds) and taste for seasoning.



I made some basmati rice (1 cup) as I cooked the chard.  I bunged some cumin and anise seeds into the rice as it cooked, because it sprang to mind how much I liked the cumin in the rice from the Indian take-out place we always go to in Concord NH when we are up there at Pete's.  I also added a little (~2 tsp) coconut oil to the rice at the end of cooking.  Both seeds and oil worked well, and the chard / caraway / pomegranate molasses / rice mixture was definitely a winner, flavour-wise.  I did wonder if it could do with something a bit crunchy, so I'm thinking the filo package version could be bang on (almond addition also working on this).
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