Dinner experimentation

It’s been a while since I posted anything about our kitchen exploits. Probably because our culinary adventures have been reduced to whatever we can throw together in 15 minutes when we get home late.

Our veggie box from spud! came yesterday, though, and I felt inspired. Best if all it only took about 20 minutes to prepare. It’s a keeper! We wrapped the sauteed greens in warmed tortillas and gobbled fresh corn muffins on the side. Heaven!

Cheddar Chipotle Chard
modified from a recipe by EatingWell.com

2 teaspoons canola oil
1 small onion, halved and thinly sliced
1 pound chard, stems and leaves separated, chopped
1 medium tomato, chopped
1/4 cup reduced-sodium chicken broth or water
1 canned chipotle pepper, minced
1/4 teaspoon salt
1/2 can garbanzo beans
2/3 cup shredded sharp Cheddar cheese

Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add tomato, broth (or water), chipotle to taste and salt; bring to a simmer. Add chard leaves and garbanzo beans and cook, stirring, until just tender, about 2 minutes. Scatter cheese evenly over the chard and cook, uncovered, until the cheese is melted, 1 to 2 minutes more. Serve immediately.

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