20 Sampler

Cilantro Chard Tangle
2 bunches chard
(about 2 lbs.),
including stems
3 tablespoons coconut
oil
1 cup chopped
shallots
¾ teaspoon salt
½ teaspoon freshly
ground pepper
½ bunch cilantro,
finely chopped
¼ cup water
Wash chard until no grit remains, then chop the stems and
slice the leaves into 1-inch ribbons. While prepping the
greens, preheat a pot over medium heat. Add the oil, and
when it is heated, add the shallots, followed by the salt,
pepper, chard, cilantro, and water. Cover the pot and
reduce the heat to low. Simmer for 45 minutes. Adjust
seasoning to taste and serve.
Bonus Points:
●
●
Grilled Cheese and Greens: Make a sandwich on whole grain sourdough
with a generous spread of greens between sharp white cheddar
or gruyère cheese. Cook in butter or olive oil.
Sweet Potato Tamale Pie: Swap the beans for greens and then ¼-½ cup
of smoky cheese, and top with masa. (I love this so, so much.)
●
●
●
Huaraches: Pile on greens and a sprinkle of queso fresco or
melty, smoky mozzarella. Salsa verde for the win.
Instant Pot Cilantro Chard Tangle: Use the saute feature while adding
ingredients then pressure cook on manual setting for 2
minutes.
Add-ins: add a poached egg in a bowlful of greens, serve with
garlicky toast, stir leftovers into soup, fried rice, an
omelet, or with some rice and hot sauce. Add in paprika,
garlic, or chiles for even more flavor.
16