My feline friend has a new habit: he likes to GNAW on our TV cables with his razor sharp fangs, until I BOLT out of bed to release his Majesty into the early morning wilderness (a.k.a my hood). I think he has a new lady friend…
It sounds like an obnoxious human chewing with their mouth open.
And once I’m up, I’m up.
Also up: my sourdough starter.
If you hang around this space, you know that I’m a total bread nerd.
If you’re new to this space (hello and welcome!) I bake bread.
Sourdough is all about timing. Some days your starter will take forever to bubble, and on other days it’s raging. On my way back from honoring his Majesty’s request, I poked my head into the kitchen and was beckoned by my activated starter. It was all puffed and bubbly, practically spilling over onto the counter.
Time to make the dough.
And in the morning, I baked this loaf…
And while waiting for it to cool down…
I ran out to pick up my CSA veggies from Golden Earthworm Organic Farm.
We received a huge bunch of rainbow swiss chard, baby arugula, different kinds of lettuce and strawberries. Leafy swiss chard takes up too much room in my fridge and has a tendency to wilt quickly, so I decided to use that first.
I made sautéed rainbow chard with lemon, garlic and olive oil.
The colorful stems are perfectly edible and what I do, is sauté them first while I shred the greens. They take longer to cook. Then, I add the leaves, cover and cook/braise/whatever for about 5 minutes or so until tender. I drizzle with lots of olive oil, lemon and parmesan cheese to finish.
Chunks of sourdough are used to mop up the juice.
So, thank you (cat) for dragging my sleep-deprived you-know-what out of bed… and thank you (sourdough starter) for actually enabling my sorry you-know-what… and finally, to you (rainbow chard) for being a mighty fine accomplice.
Because I can live on simple food like this.
What have you been cooking lately? Have any annoying pets? xo
PS- Here is the recipe for sourdough, if you’re interested.Print
- 2 tbsp olive oil
- 1 bunch rainbow chard, stems reserved
- 2 garlic cloves, sliced paper thin
- coarse salt & freshly ground pepper
- 1 lemon
- wedge of parmesan cheese for grating
- Thick slices of sourdough bread
- Grab a large 12-inch skillet and warm the olive oil over low heat.
- Rinse the swiss chard under cold water to remove any dirt and shake dry; it’s OK if the leaves are a little wet. They will ‘steam’ once cooked. Dice the colorful stems into 1/2-pieces.
- Toss the stems into the pan and sauté until crisp tender, about 5 minutes.
- Meanwhile, thinly slice or shred the swiss chard leaves.
- Add the sliced garlic to the pan and cook until fragrant, 30 seconds. Don’t burn the garlic; it will taste bitter.
- Add the swiss chard, in one big pile, using tongs to toss and turn the leaves as you go. Place the lid on top and cook until tender, about 5-6 minutes. Check on it after a couple of minutes or so to see how it’s doing. Season with salt and pepper to taste.
- Remove the lid and crank up the heat. If there is any residual liquid in the pan, it will begin to evaporate.
- Squeeze in the juice of half a lemon and drizzle with extra olive oil. Don’t skimp.
- Pile the greens into bowls and top with grated parmesan cheese and extra lemon on the side. Serve with bread.