I'll admit it--I am still kind of afraid of the green things that lurk on my plate. I spent my childhood as a picky eater, and when I look back on it I have to wonder if I ever ate any vegetables. If french fries count, then I know I was eating plenty of potatoes. When I first became a vegetarian I didn't think very much about adding more vegetables to my diet. I just cut out the meat without making any healthier adjustments. Now that I have been a vegetarian for 5 years, learned about proper nutrition, and spent my time at university learning about how to grow real, whole, nutritious foods, I eat differently. And more healthfully. I try to eat at least two fruits a day. Right now that's at least one orange (you'll see why in tomorrow's post), and a pear, apple, banana... something good and whole. It takes a little more work to eat enough veggies. Potatoes are still kind of a staple, but I'm pretty good about adding in onions, broccoli, cabbage, mushrooms, peas, spinach, and corn. But the more the diversity, the better! Which leads me to the farmers market chard you learned about yesterday.
There are tons of recipes out there that call for cooking your chard on the stove in a little bit of oil, perhaps with some lemon juice or garlic. Well, that wasn't what I was looking for. I wanted a whole meal with a bit more substance than a plate of stewed chard could provide me. I wanted something where chard was an ingredient, not the focal point. It was with the New York Times that I found my direction for the night's cooking adventures. I followed the basic recipe for Onion Pizza With Ricotta and Chard, with just a twist or two.
I started by slicing my onion and caramelizing it on the stove.
My basic amounts, which made two little pita pizzas, about 5'' each, were as follows:
1 medium onion, sliced and caramelized
1-2 cloves garlic, added during the last half of onion caramelizing
4 chard leaves, stemmed, chopped, steamed, and excess water wrung out.
1/4 cup cottage cheese
1 Tbl milk
3 Tbl parmesan cheese
2 Tbl mozzarella cheese