Thursday, September 19, 2013

Chard with Beet Vinegar

2 large beets, peeled and cooked
1 cup rice vinegar
3 Tbs. sugar
½ tsp. lemon juice
dash white pepper
1 large bunch fresh chard or beet greens, chopped
butter to taste
Garnish: sour cream or fresh plain yogurt

In a blender, puree the beets together with the rice vinegar, sugar, lemon juice and white pepper.  Pour into a non-aluminum saucepan and bring to a boil.  Reduce heat and simmer, covered, 5 minutes.  Cool.  Steam the chard until tender, drain.  Toss chard with butter and pepper to taste.  Arrange the cooked chard on a serving platter.  Spoon over some of the beet vinegar to taste and garnish with a generous dollop of sour cream or yogurt.

(From Recipes from a Kitchen Garden by Shepherd and Raboff)

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