Some weeks I feel like I'm sprinting for Friday, full of energy and purpose. This week I feel like I'm crawling.
It hasn't been a bad week, just an exhausting one. Work has been super-busy (not that I'm complaining--better that way than the reverse), and we just blitzed through blocking twenty-four pages of On Golden Pond over the last two nights.
Somehow, David and I have no plans for the next couple of nights. I'm kind of grateful. I foresee a long walk in my future tonight, followed by a glass of wine and some of the good cheese here my parents schlepped from one of the Italian markets in St. Louis.
A totally random photo demonstrating what happens if one flops on the
bed in our household. Ingrid considers you her personal chaise.
David is doing somewhat better after his rib-fracturing bike accident a couple of weeks ago, but he's not up to hiking or other outdoor activity yet, so I also foresee a solo hike in my future this weekend.
We also received the latest CSA box, which includes a bunch of one of my favorite veggies, Swiss chard. I love the stuff but am forever trying to find new ways to prepare it.
This recipe might win over people who don't particularly like dark leafy greens--it is savory and just slightly cheesy, and it has a terrific combination of tender and crispy bits. While the original recipe did not call for oiling the pan prior before placing the chard cakes in it, they wanted to stick without it. I thought it sounded weird not to oil the pan, but who am I to overrule Lidia? Learn from my mistake.
Crispy Swiss Chard Cakes
Adapted from Lidia's Italy by Lidia Bastianich
Here's the step I can't emphasize enough--squeeze every drop of water you can out of the chard, or the cakes will fall apart.
Heat a large skillet over medium heat and add the butter. When it is melted, add the onion and half a teaspoon of salt. Cook the onion until it turns lightly brown, then add the chard and remaining salt. Cook another 7-8 minutes, until the butter has all been absorbed. You will want the chard to be dry but not crispy.
Remove the chard from the skillet and let the skillet cool. When it is cool enough to handle, wipe it absolutely clean.