Thursday, August 15, 2013

Tarragon Swiss Chard

Starting my morning with a healthy dose of vegetables for breakfast helps put me on the right track. I have posted other recipes for filled egg white omelets using a variety of vegetables.  But laziness prevailed this morning and I took the easy route and made a simple puree of Swiss chard and tarragon and plopped it on my scrambled egg whites.  Easy and much less work than an omelet.   Maybe not as pretty, but my taste buds were just as happy.  I haven't figured out what to call it yet, though.  Any ideas?   I even spread a bit of it on a piece of toast and loved that, too. 

The pairing of tarragon and chard was inspired by my friend, Tahirih.  I had shared some tarragon from my herb garden with her and she had stir fried it with beet greens and raved about it.  If you aren't familiar with tarragon, it has a flavor similar to anise.  I have had it in my perennial herb garden for several years,  but hadn't used it for anything other than with a vinegar/oil dressing for potato salad. So I was pleasantly surprised at how well it complimented the chard. You could certainly substitute dried tarragon for the fresh if you don't have any fresh tarragon available.  Do taste the fresh herb before you decide how much you want to use, as it can be overpowering if anise isn't your favorite herb.  

The Swiss chard, kale, beets, peppers and tomatoes in Tom's raised vegetable bins are vibrant and hearty. This photo gives you an idea those bins.  Yes, we already have a few ripe tomatoes in the bin on the left.  

1 teaspoon coconut oil
1 large bunch Swiss chard
(yields about 1/2 cup chopped stems and 4 cups chopped leaves)
1 small sprig fresh tarragon, minced
1/4 teaspoon Nature's Seasons
1/4 - 1/2 cup water, approximately

Heat the coconut oil over medium heat and saute the chopped chard stems until tender.  Add the chopped leaves, and fresh tarragon, and saute until wilted.  You may need to add about 1 -2 Tablespoons of the water to make them tender.   Transfer to a Magic Bullet or similar device and add just enough water to make the Bullet do its job and get the desired consistency you want. Put it on top of scrambled egg whites, or in an omelet, or spread it on toast. Any of those ways, you are certain to have Summer Garden Pzazz!

Servings per recipe: 1 cup
Serving Size: About 1/2 - 3/4 cup              
Calories: 68
Total Fat: 4 g
Cholesterol:0  mg
Sodium: 698 mg
Total Carbs:  4 g
Dietary Fiber: 4 g
Protein: 4 g