For the first time tonight, I made Swiss Chard for supper. Rainbow Swiss Chard, to be exact.
I looked on All Recipes to find a recipe to make, and I chose Italian-Style Swiss Chard. One of the comments suggested adding a can of cannelli beans, which I did. I used less salt and less garlic than the recipe called for, too.
Much to my surprise, I found the chard/cannelli beans combo pretty good. However, JJ and Lyd did not like it. Curious J liked the beans (which she realized only after I forced a bean into her mouth so she would taste it. She wailed, cried, then chewed, and opened up for more. Yup. That’s my girl.)
I also made my mom’s super-simple salmon cakes to go with the meal. Everyone liked those. With some steamed carrots and canned pineapple for dessert, it was a fairly healthy meal.
I’m going to have to find different ways for my family to eat chard, however. I want to find ways to make it palatable for the family. I think this is going to involve hiding it. Next time I make my minestrone soup, I think I’ll put chard in instead of spinach. Neither JJ nor Lyd mind spinach – do you think they’ll notice if I switch it to chard? 😉
And can you tell that I’ve been reading Animal, Vegetable, Miracle? 🙂
Mom’s Salmon Cakes
- 15 oz can salmon (boneless and skinless, if you can find it)
- -1/2 C. chopped onions, sauteed in olive oil (I used 1/3 C.)
- 2 eggs (beat with the oil from the can of salmon)
- garlic or garlic salt (if you use garlic, sautee it with the onions)
After sauteeing onions (and garlic, if you want), mix everything together. Put olive oil in a pan and heat. When the oil is ready, spoon mixture onto hot pan. Fry until lightly browned on both sides. Yum!
(I added the end of a package of crushed Ritz crackers tonight, just to help the mixture hold together more. Lots of salmon cake recipes call for some kind of breading added in. You certainly wouldn’t have to add that, but if you want, you can. It your kitchen; do whatever you want! ;))