Please ignore my daughter
Sunday, February 21, 2010 at 8:10AM We don't get to eat at lovely restaurants much these days.
No maitre d' who values his job security would let our big family within spitting distance of their fine dining room. For fear of our four spitting.
And even if they would, we couldn't afford it. And if we could, we wouldn't enjoy it. Because here's what one or more of our children would say upon looking at their plate of beautifully presented deliciousness: "YUK!"
And then we would skulk away in shame. Or be escorted to the door swiftly whereupon the maitre d' would do his own bit of spitting. On us.
Josephine turned up her nose, crossed her arms over her puffed-out chest and issued a loud, dismissive "YUK!" when a new dish made its way to the table last night.
Few things make me boil faster than the kids not eating a meal I put effort into making. Most days, I have like 30 minutes, tops, to get something on the table. Those 30 minutes aren't without major interruptions either. A typical meal prep includes at least one cat fight between kids and multiple requests for scissors or a new piece of paper, a new diaper or help putting on a dress-up outfit. Usually, Tobias is hanging from my leg crying, laughing or otherwise demanding attention.
So, I stick to a handful of easy to make dishes and dream of the day we'll go out for quiet, exquisite meals again.
That's why it was so unusual that I bought the bundle of swiss chard. I've never cooked with it and I didn't have a recipe in mind. Never mind. It was so gorgeous: the brilliant reds, the bright greens. It screamed "Buy me!" And I did.
The bok choy and butternut squash screamed at me too; I obliged.
Once home, a quick Google search turned up a simple recipe for the chard that got rave reviews. You can find it here. A quick recap for those of you too lazy to follow the link. The only ingredients necessary:
1 bunch of swiss chard
2 Tbsp olive oil
1 Tbsp heavy cream
1/4 cup finely grated parmesan
Salt and pepper
Pull the stems from the leaves, chop them in small bits, sprinkle with olive oil and bake about 20 minutes.
Then, heap the chard leaves in the casserole dish, drizzle with a little more oil and let it cook - briefly - until the leaves wilt. Add the cream, parmesan, salt and pepper. Put it back in the oven until the cheese melts and the cream bubbles.
Serve.
I guarantee you the only person saying "YUK!" will be one of my children. Or maybe one of yours. But I promise: you won't. You're going to swoon and put your fork back in the dish for more. And then more. In fact, don't expect to actually get the chard to your dinner plate. It's that good.
Reader Comments (4)
You had me at olive oil and heavy cream. I've always wanted to make something with swiss chard, but never have. Time to cross it off the "life list." I'm trying this recipe out.
This recipe sounds great! Definitely trying it. This weekend I've been daydreaming of walks to the downtown farmer's market (new since you moved), where there is always so much chard of all kinds.
For the butternut squash, maybe try simply roasting it with olive oil, salt, and balsamic vinegar? Or soup. Mmmmmm.
Dana, don't take it personal, kids have their tastes too!
I had a rule that if you did not eat or try what, I cooked for the meal. They were on their own.
After many frustrating times, I just gave up on pleasing everyone in the family.
They would always end up eating cereal and they never starved,.
I loved this recipe! Thank you for sharing!