I love to cook and I love to eat good food.  Alas, the fact that I work 9-5 means that I can't do either as much as I would like, and like many I am often stuck at my desk during my lunch "hour".  My solution is to try to bring my lunch to work as much as I can.  This is my collection of recipes, all made quickly the night before (either as lunch or as dinner with leftovers that can be taken in).  Happy eating.

Wednesday, 17 June 2009

Swiss chard with black bean sauce

At this time of year (ok, really at any time of year), we get bags and bags of different varieties of greens in our vegetable box.  Lately it seems to be chard season.  I have made chard in soup, chard in pasta, chard in frittata, chard in pretty much anything we can think of.  If we were a Dr. Seuss story, we'd be the chard-belly Sneetches.  Better than green eggs and ham, I suppose.

In any event, when I have too many vegetables, my go-to recipe is some variation on a stir fry.  My go-to stir fry sauce is a black bean sauce that's as easy as anything that comes in a jar, and much better.  I use fermented black beans that I buy at the Loon Fung grocery store in Chinatown (along with any one of a hundred varieties of soy sauce, curry cubes, or some other mysterious jar that just looks good).  Just a spoonful of these beans add an incredible flavor to a dish that's impossible to mimic.  Plus, they can sit in the back of the cupboard and last forever.  

Swiss chard with black bean sauce

Olive or a neutral-tasting oil
1 clove garlic, minced
1 tsp. fresh ginger, minced
small pinch dried red chili flakes
Bunch of swiss chard (about 8-10 stalks)
1/2 C. warm water
1 T. fermented black beans
1 T. cornstarch
1 T. soy sauce or tamari

Mix black beans with water.

Add just enough oil to a wok or large pan to keep garlic from sticking, then over medium heat cook garlic and ginger for a few minutes until soft.  Add chili flakes, then chard, and stir fry until the greens wilt.  

Add soy sauce and cornstarch to water and black beans, mixing well.  Pour mixture into pan and heat through until sauce thickens.  

Serve on its own or over rice.

Serves 2.


The Duo Dishes said...

Definitely looking for a good black bean sauce. Thanks for sharing this one!

Sarah, The New Girl said...

this looks so good!! i definitely want to try this!!!

Justin said...

this is my kind of food. i'll have to check back to your blog again...

doggybloggy said...

my first with a black bean sauce - thanks for introducing me to it...

Resh said...

hey!!!! i gave you a award on my blog. Come snatch it! I love your recipes,delicious stuff :)

Mari at Once Upon a Plate said...

"Chard-belly Sneetches"... too funny!! :)

Here, as well ~ overrun with CHARD! Guess what will be on the table tonight? Your recipe looks fabulous ~ thank you for sharing! xo~m

stephchows said...

mmmmmmmm the black bean sauce sounds so good!!

Cucinista said...

Thanks all for stopping by!

Duo Dishes: it's my standby sauce for any veggies that need dressing up
Sarah: I agree it's worth 5 exclamation marks.
Justin: thanks for stopping by! I've been enjoying reading your posts.
Doggy Bloggy: once you go black bean you'll never go back...
Resh: thanks again!
Mari: You're never too old for some Seuss...
Steph: I did think you'd like this one -- v. healthy

green ink said...

Ooh, this sounds good!! Thanks for the heads up on blackbean sauce..I do miss being able to get it easily.

Anonymous said...

I have so much swiss chard right now...and this is the perfect recipe for tonight's dinner!
Great recipe!

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