I picked up the idea for this simple veggie side dish from Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables, a cookbook focusing on fall and winter dishes.
The dish started out with some swiss chard which I found growing in one of our flower beds. I decided to saute the swiss chard in olive oil, salt, pepper, and garlic, using a cast-iron pan. When I put the cooked swiss chard away in the fridge, and rooted through the shelves looking for stuff to use up, I found shredded carrots in a bag that I had planned on using in our smoothies. It had gotten lost at the back of the shelf for a few weeks, but the carrots were not moldy, just a little frozen.
I sauteed the shredded carrots in the same cast-iron pan with a little more olive oil and salt and pepper, and added them to the swiss chard. It made for a colorful mixture, though a little bland. However, the carrots and swiss chard mixture makes for a great foundation for other side dishes or a stew, or could be served on their own with a sauce or condiment. I am definitely adding this combination to my list of items to prep for my modular cooking method.
This post is part of: