Short of 2 weeks ago, my CSA started up for the season. This is my 4th year hosting the Great Neck, Long Island site (uhmm… that I started- bragging rights). Happy to say that over the years there has been an overwhelming response to the CSA in Great Neck, that it had to spill over to another site close by. Although there is less traffic in my garage, which is where my makeshift CSA is, I at least get to know everyone in my group on a more personal basis.
Typical of crops that grow well in the late spring, is the Swiss Chard- which made it’s first appearance the first week of the CSA. It contains a lot of fiber, and a host of antioxidant vitamins. It is a tall leafy green vegetable with a thick, crunchy stalk that comes in a fuchsia stem with wide fan-like green leaves. Chard belongs to the same family as beets and spinach and shares a similar taste profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. Both the leaves and stalk of chard are edible. I decided to cook it with quinoa, which is a complete protein and makes a fulfilling and satisfying dish that could last for a couple of meals. Cremini mushrooms are added, also known as the “younger” portobello mushroom, for a hearty and meaty chew against the nutty quinoa.
1 cup quinoa, rinsed
1 tablespoon extra virgin olive oil
1 pound Swiss Chard, stems and leaves cut into 1/2 inch pieces, rinsed well
Coarse Sea Salt and freshly ground pepper
Pinch of red pepper flakes
1 garlic clove, minced
12 ounces cremini mushrooms, sliced thin
2 teaspoons fresh thyme
1/2 ounce Parmesan cheese, shaved
- Cook quinoa according to package instructions. Meanwhile heat 1 teaspoon oil in a skillet over medium heat. Cook Swiss Chard, stirring until wilted and tender, about 8 minutes. Sprinkle with 1/2 teaspoon salt and season with pepper. Add pepper flakes and toss. Transfer to a platter.
- Add remaining 2 teaspoons oil and the garlic to skillet. Cook over medium heat, stirring until garlic is slightly golden, about 1 minute. Add mushrooms, and cook stirring occassionally, until they release their juices, about 3 minutes. Sprinkle with 3/4 teaspoon salt and pepper to taste. Continue to cook until mushrooms are tender, about 5 minutes. Stir in cooked quinoa; cook to heat, about 1 minute and add thyme. Serve the mushroom-quinoa mixture over the Swiss chard, topped with parmesan.