Simple Red Chard in Balsamic Vinegar - 5 ingredients & 15 minutes
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- Опубліковано 17 жов 2024
- INGREDIENTS LISTED BELOW ⬇⬇⬇ In our organic food box this week we received a beautiful head of red chard! I've worked with regular chard before but never the red. I decided on cooking it very simply with olive oil and balsamic vinegar. I'm glad I did it this way, which allowed me to bring out the natural bitterness of the chard, but to also temper it with the sweetness of balsamic. Hope you enjoy this simple method!
INGREDIENTS:
1 bunch of red chard
1 tbsp olive oil
1.5 tbsp (or more) balsamic vinegar
salt
pepper
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ABOUT THIS CHANNEL:
Hi! My name is Aneela and I'm the host of this channel. I love to cook for those who love to eat, and I'm also passionate about photography and film making. Together, my husband and I create and produce content that features our love of vegetarian food and cooking, as well as health and wellbeing. We also enjoy sharing the occasional DIY and sometimes our travel adventures too. Hope you enjoy!
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Balsamic is MAGICAL! I just added it to a risotto recipe and it really woke up what is usually a pretty heavy dish.
Your videos are beautiful by the way! Surprised you don't have more views. Best of luck to you!
I've never tried it in risotto! But truth be told, I only started experimenting with risotto this year. I've made it a total of twice. I've always found it a bit intimidating. What kind of risotto did you make?
@@maharajaneela It was completely improvised based on what I had in the fridge. I usually cook vegetarian but this time I made a base of onions, garlic, chicken, and calrose rice, sautéed, red wine to deglaze, one russet potato finely diced (it disintegrates so this just adds starch to make it creamier) and broccoli with chicken stock into a pressure cooker for 8min. Parm and balsamic to finish at the table. There's something therapeutic about standing over a pot stirring for 45min but sometimes I just don't have time for that so the pressure cooker is my new favorite cheat. The rice to liquid ratio is most important for this though, I got mine from a vegan recipe (which was also delicious!) here: myrecipes.com/recipe/instant-pot-vegan-mushroom-risotto.
Happy cooking and thanks for sharing your love of good food with the internet!
Wow! I never thought of the starch from the potato! But that's such a great tip and I bet it adds a wonderful texture. I think the continuous stirring is one of the reasons why I've never had the desire to make risotto. The last time I tried it (which was actually just a month ago) it wasn't too bad. Maybe because I was mentally prepared for it? The recipe that I found said to add the liquid to the rice, then let it stand on low without stirring - it said that you should only stir before adding the next batch of liquid. Toward the end I was kind of doing my own thing anyway, which sometimes happens when I'm following a recipe, haha! My favorite type of cooking is what you did - a MasterChef challenge based on whatever's in the fridge 👍💜
. I have only tried the green chard. But your red chard is very simple, and am sure nicer tasting. 👍👍
Thanks Mommy!