Help Me Cook Dinner?

[jesse_the_k]

So, I've got a lot of nice chard, a little lacinato kale, plus standard pantry vegetables.

I'm celiac, so my starches trends away from standard pasta and more to quinoa or amaranth or rice noodles. No cheese because we can't achieve bipartisan dairy in this house.

Then I've got a fridge full of tasty carnivorous protein units, which can stand on their own.

How could I layer the chard with some starch? What sort of sauce might be doable?

Comments

[jumpuphigh]

A friend of mine once made stir-fried chard with raisins, sliced almonds, and what may have been allspice. I have to admit that I wasn't too fond of this particular combination. Chard=savory for me.

I make chard with cut up dates and pecans. It definitely takes it in a different direction taste-wise.

[jesse_the_k]

That is an intriguing direction. I have come to love chard more as my palate ages: give me the bitter! On the other hand, I made a chicken curry sort of goodness with lots of individual curry spices (I can't handle turmeric or cayenne) and nectarine slices, which was quite sumptuous.

When you're cooking the cut-up dates, is there a goodly bit of juices in the pan? I would imagine dates could stick to the pan.

Thanks so much for your contribution!

[jumpuphigh]

I cook down the chard and then add the dates and pecans right before taking it out of the pan so there are juices and the dates and pecans are just in long enough to heat up.