There is just one more week of finals to go, and then, freedom! For me, this entails a paper and one more exam. I always tell myself, like it or not, all is temporary. Better to accept, even appreciate, a moment for what it is than to wish it could change.
On that note, here's a dish I made to relieve some finals-related stress. This is the first time I've enjoyed eating chard. No more flavorless, chalky texture.
To my surprise, this tasted like a slightly spicier version of miso soup. Umami delight. Best part - I used what I had lying around. The chili pepper flakes add a kick, and the Asian pear and beer lend a subtle sweetness. It's not too sweet (a must for me), and the red vinegar and cheese at the end make everything rich and bright.
Give it a whirl. This comes together quickly, maybe half an hour to forty five minutes, chopping included.
All right, back to the books. My body is in sore need of exercise.
Braised Swiss Chard with Sausage
4-5 cloves garlic, minced
1 medium onion, diced
4-6 small carrots, diced
3 sausages, thinly sliced
1 bunch swiss chard, rinsed and chopped (stems and leaves separated)
1 Asian pear, cut into small pieces
1 can of beer (I used Sapporo)
½ to 1 cup of water
2 tbsp. butter
Red chili pepper flakes
Red wine vinegar
Grated pecorino cheese
- Heat 2 tablespoons of butter in a large saucepan over medium high heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Add the diced onion and a generous sprinkle of kosher salt. Cook for a few minutes, until the onion has sweated.
- Add the Asian pear and cook for another few minutes. Next add the swiss chard stems, chopped carrots, and sausage. Season liberally with red chili pepper flakes. Cook for at least five minutes, until stems have softened.
- Add the swiss chard leaves and another sprinkle of salt. When the leaves have cooked down (a few minutes), add the beer and enough water to cover the ingredients halfway. Bring to a boil, then reduce heat to a simmer. Cook until the leaves have softened, about 15-20 minutes.
- Taste. If desired, add 2-3 tablespoons of red wine vinegar (or other acid). Ladle the dish into bowls and serve with grated cheese on top.