You may be wondering what’s up with the strange recipe title. The reason for it is that I’m not exactly sure what it is that I bought. You see gourmet greens and/or salads are a rare find here. So as I have little to no exposure I have to rely on the internet for accurate translations.
The first time I bought the greens they were labeled as Beet Salad Greens, apparently they are gourmet baby beet greens. The second time I bought a package of the greens they were labeled as Red Chard Salad. The red chard is ordinary red chard and ruby red chard, which is a member of the Swiss chard family. At least that’s what I’ve read and since they are both new to me I don’t know otherwise. (haha)
As you can see I’ve been left confused and don’t know what they are and why one package said different from the other. The only conclusion I can come to is that the packages were mislabeled. From what I can tell the contents were actually a mix of baby beet greens and red chard. Can anyone help clarify this for me?
Regardless of what these vibrant salad greens are they taste fantastic. The taste is a bit mild like spinach but a tad earthy like beets. All I know is that both times I’ve made them hubby and I have really enjoyed them. I kept the recipe very simple as I wanted the greens flavour to be the star. But of course we all know that a recipe would not be a Spicie Foodie one without a little kick or spice, that’s where the chile comes in. The chile added a little spiciness which was a nice contrast to the sweetness of the red onion. Feel free to omit the pepper or use less if you don’t eat spicy food.
Alright let’s get our cook on!
- 1 mixed package of baby beet greens and red chard (300g or just over ½ lb.)
- 1 small red onion cut into ⅛ths
- 2 large dried red Mexican chile de arbolor your choice of pepper
- 3 garlic cloves, thinly sliced
- pinch each salt and ground black pepper
- 1 tbsp olive oil or vegetable oil
- Heat the oil, once hot saute the onions until soft and translucent. Add the chile and saute for another 2 minutes, then add the garlic and saute until soft. Add the salad greens, cover and allow to cook just until they begin to wilt. Sprinkle salt and ground black pepper over the greens, stir until well combined. Serve as a side dish.
On a last note I’d like to share some exciting news with you. My cookbook, An Epiphany Of The Senses, is now available on iBooks and iTunes. (Yay!) You can now download it to your iPhone, iPad, or iPod with iBooks, and onto your computer with iTunes. Plus with a great low price of $9.99 it’s a deal you shouldn’t pass up. (Thanks for reading my advert, when one doesn’t have a PR rep one has to do it all themselves:)
Have a great weekend everyone! I hope it’ll be as fun as mine, I’ll be working on a special photography project. By the way what food photography problem or question would you like answered? Can’t wait to share the project with you. But until then enjoy your weekend!