This recipe is designed for you to use with your Harvest Share delivered to your door on August 14th. Although it's a great dinner idea even if you aren't signed up for the Wild Harmony & Casey Farm Harvest Share. I adapted the chard and peppers recipe from a www.cooking.nytimes recipe.
The dinner idea this week is pork chops, green beans & stir-fried chard and peppers. This meal makes DELICIOUS leftovers!
To cook the pork chops:
They do great on the grill! Add salt and pepper to both sides of the chop. I don't recommend adding any oil because it can cause a flare up on the grill. Make sure the grill is nice and HOT. Cook chops for 2.5 - 3 minutes per side.
Stir-fried Chard and Peppers:
1/2 tablespoon Shao Hsing rice wine or dry sherry
1/2 tablespoon Bragg's Amino acids (or soy sauce)
1 teaspoons dark Asian sesame oil
¼ teaspoon salt (to taste)
¼ teaspoon ground pepper
1/2 teaspoon maple syrup
1/2 tablespoon peanut oil or organic canola oil
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 bunch Swiss chard, stems trimmed, cut crosswise in 1/2-inch strips
1-2 medium red bell pepper(s)
¼ cup thinly sliced summer onions
Cooked quinoa, brown or red rice, or rice noodles for serving
In a small bowl or measuring cup, combine the Bragg's, rice wine or sherry, and the sesame oil. Combine the salt, pepper and maple syrup in another small bowl. Have all the ingredients within arm’s length of your pan.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and summer onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and maple syrup. Toss together, and add the Bragg's mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.
My favorite way to eat green beans is SLIGHTLY steamed with a healthy dollop of butter. Here is a recipe from allrecipes.com if you'd like further instructions.
Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
Enjoy! And please let me know if you have any feedback!