I have been enjoying combining different veggies together in my meal preps lately. In a recent post, I gave you a recipe featuring my favorite veggie combination for stir-fry. Here’s a new combination I came up with in my most recent meal prep.
In my last CSA box, I received a bunch of Swiss chard. I have never been a fan of Swiss chard. It comes across as bitter to me. I didn’t want it to go to waste so I got creative and added sweet onions and peppers to contrast the bitterness, and garlic and fresh basil for lots of flavor. This bunch of chard wasn’t that bitter, so I’m guessing the freshness of it or the age of the leaves has something to do with the bitterness.
I served this with turkey meatballs (you can find them here in my Instagram feed), topped with marinara sauce.
Also, I wanted to talk about cooking with garlic. In my stir-fry post, I added the garlic at the beginning of the recipe. In this recipe, I added it towards the end. The reason for this difference is, when you add fresh garlic closer to the end of cooking, you get a hit of sharp garlic flavor. The longer you cook garlic, the more mellow and sweeter it will be. Just changing when you add an ingredient to a recipe makes a big difference in the finished product!
- 1 tbsp olive oil
- 1 medium onion, any color, sliced
- 1 bell pepper, any color, sliced
- 4 cloves garlic, minced
- 1 bunch Swiss chard, leaves and stems separated, stems sliced and leaves torn
- 1 tbsp coconut aminos
- 2 tsp fish sauce
- 1/2 cup loosely-packed basil leaves
- Salt and pepper, to taste
- 1. Heat olive oil in a large skillet over medium heat.
- 2. Add onions, peppers, and chard stems and cook until softened, about 8 minutes.
- 3. Stir in garlic and cook about 30 seconds. Season with coconut aminos and fish sauce.
- 4. Stir in chard leaves and cook until wilted. Add basil and allow to wilt lightly before seasoning to taste with salt and pepper and serving