Thursday, May 6, 2010

Vegan Red swiss chard with kidney beans

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Chard (Beta vulgaris var. cicla), also known by the common names
Swiss Chard, Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet,
Seakale Beet and Mangold, is a leafy vegetable.Chard has shiny green ribbed leaves, with stems that range from white to yellow
and red depending on the cultivar. It has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.

Red swiss chard with kidney beans

1 bunch red swiss chard(washed, drained and cut)
1 medium sized onion(thinly sliced)
1 green chili(thinly diced)
1/4 tsp mustard seeds
1 tbslp coconut oil(tempering)
2-3 garlic cloves(thinly cut)
1/2 cup red kidney beans

Preparation: In a medium sized pan, add coconut oil.When the oil is
sizzling, add mustard seeds. You should be able to hear the tempering sounds
Add garlic cloves and green chilli. Then add kidney beans and saute for 5 minutes
Then add Swiss chard. Cook for 6-8 minutes. Do not over cook. Otherwise you will
kill all the nutrients from the chard.

Can be served as a side dish with white rice and dal or can be eaten by itself

Servings:3-4 people
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