Quinoa harmonizes well with chard and chickpeas. Here’s a satisfying way to use these ingredients in a simple bowl presentation. Use any variety of chard — rainbow, Swiss, or green chard. Or, you can swap in your favorite greens, like kale or collards.
Though the more common, tan variety of quinoa works fine in this dish, try using red quinoa or a combination of tan and red. Any of these options go well with greens and make for a pretty dish.
This dish of stir-fried chard combined with napa cabbage is downright addictive, served on its own or over hot cooked rice or noodles. Napa cabbage is a superb companion to dark leafy greens, adding a lighter texture and flavor as well as visual interest.
The various types of chard are especially beloved in Italian cuisine, but that doesn’t mean you can’t give this leafy green an Asian spin in a stir-fry. Prepared this way, it cooks quickly, and is a delightful side dish served on its own, or with rice or noodles. Round this meal out with simply prepared tofu, tempeh, or seitan.
Little wedges of polenta add immense charm to this simple vegetable dish. The flavor and texture of this cornmeal-based preparation is so compatible with leafy greens. Spinach and chard with crispy pan-sautéed polenta is a delicious side dish to serve when greens are in abundance.
Chard is an abundant garden vegetable, related to both beets and spinach. It’s sometimes generically called Swiss chard, which is indeed one variety, even when referring to another variety like rainbow, silverbeet, or green chard, among others. For this particular dish, my favorite to use is green chard, but feel free to use whatever kind is available.
This concise guide to macadamia nuts shares buying and storage tips, common ways to use them, how to roast them, and lists links to delectable vegan recipes, both sweet and savory.
The macadamia nut tree is a rapidly growing, moderately-sized, evergreen tree with dark green, thick leaves. Macadamia trees are native to Australia and can only be found occurring naturally in northern New South Wales and southern Queensland. However, they are now grown in other places, like New Zealand, Costa Rica, Brazil, and Hawaii.