Thursday, April 16, 2009

Eat your vegetables

After several days of eating downright decadently (including the heavenly burger at the Slow Club, wild nettles and pancetta pizza at Gialina, and that damn lemon cake), last night seemed like a good time to rein things in a bit.

I had my mind set on a zucchini gratin, which I figured would be quick, light, and satisfying. Gratins are great for using up vegetables you don't have a plan for and wilting herbs you wish you could revive. Throw them all together with a bit of milk, whatever cheese needs to be used up, and a couple of eggs and you're good to go. Actually, the recipe I use also calls for cooked Arborio rice, which adds an extra step but some much-needed body to what would otherwise be...a frittata?

To go with the gratin, I sliced up some of those garnet yams I'd been dwelling on a few days ago, and cooked them first over high heat, then over low, with some Swiss chard,chicken broth, and nutmeg. It wasn't exactly a vegetarian dinner, but for us it came pretty close.

Spiced Garnet Yams with Swiss Chard

  • 4 T. olive oil
  • 1 yam, peeled, quartered lengthwise, and cut crosswise into 1/4-inch slices
  • 1 bunch swiss chard, chopped
  • 2 garlic cloves, minced
  • 1/2-3/4 c chicken stock
  • whole nutmeg

Heat 2 T. olive oil in a wide frying pan over medium-high heat. Add yams and cook, stirring occasionally, but letting them brown. Cook for about 5-6 minutes.

Turn down the heat to medium and add the remaining oil and garlic. Cook 1-2 minutes.

Add swiss chard, turn over all the ingredients. Add chicken broth, turn down to medium-low, and let simmer for about 10-15 minutes or until the yams are cooked. Salt/pepper and grated nutmeg to taste.

Serves 4.

1 comment:

  1. Oooo, I like it. But, what does it mean to have cheese that needs to get used up? We're always running out.