Friday, January 18, 2013

Sauteed Chard ~pg. 209

VegCookbookClub January 2013 recipes from Kris Carr-Crazy Sexy Kitchen:


Look at that gorgeous red chard!

I used leeks instead of the shallot or red onion. I chopped my chard stems and sauteed them with the leeks and garlic until they were tender. Love the tamari and nutritional yeast that is added in the end. 



I served the Sauteed Chard with sliced potatoes topped with chopped chives, Baco's, and vegan sour cream; broccolini and MorningStar Farms BBQ Riblets. The chard makes a delicious topping for the potatoes.


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