Pea Soup with Chard
from Vegetable Soups by Deborah Madison
yellow split peas, rinsed and soaked for at least 1 hour
tablespoons of butter
onion, chopped finely
minced cilantro stems
1 ½ tsp
ground turmeric (or try finely grated fresh)
hot red pepper flakes
can of coconut milk (not low-fat)
chopped cilantro leaves
bunch of chard, leaves rinsed and chopped, stems removed and saved
for a stir-fry later
chopped chard leaves in a medium-hot skillet and set aside.
pot with 2 quarts of water, drained split peas, bay leaves, cloves,
and 1 ½ tsp of salt. Bring to a boil, then lower heat to a simmer
and cook, partially covered while you move on to the next step.
butter in a medium skillet over medium heat and add onion and
cilantro stems. Cook, stirring often, until onion starts to color
and soften (about 10 mins). Add spices and ½ cup water from the
simmering peas and cook until the water is gone. Add the onion to
the simmering peas and continue cooking until both are very
soft—about 1 hour. Remove the bay leaves and cloves, then puree.
soup to the stove, add coconut milk and lime juice, then season to
taste with salt and pepper. Stir in the chard leaves and cilantro
and serve over rice, with yogurt if you like.
Recipe provided by Sarah Keith
Posted by Farmer Herman
@ 08:41 PM EST
with Lemon and Olive Oil
delicious and easy recipe serves 2, but easily doubles to serve 4. I like to make this with
the larger, exuberant amounts of lemon and garlic. Use the smaller amounts for a subtler
flavor. Adapted from a recipe in Outstanding in the Field
by Jim Denevan
1 bunch of chard
4 tablespoons of extra-virgin olive
1-2 garlic cloves, or ½ of a garlic
1-2 tablespoons fresh lemon juice
Freshly ground black pepper
Wash the chard. Remove the stems and
chop them into a small dice. Coarsely chop the leaves and set them
Heat 1 tablespoon of the olive oil in a
heavy-bottomed skillet over medium-low heat. Add the chopped chard
stems and a pinch of salt. Cook, stirring occasionally, until the
stems are nearly tender, about 8 minutes. Push the stems to one side
of the pan and add the garlic to the other side. Cook until fragrant
but not brown—about 1 minute. Stir to combine the garlic and chard
stems. Add the chopped leaves and season with a bit of salt. Stir
in a splash of water and cook until the leaves are tender and wilted.
In a small bowl, whisk together the
lemon juice and remaining 3 tablespoons of olive oil with a pinch of
salt and some pepper.
Remove the pan from the heat and pour
the dressing on top. Stir to combine and season as needed. Serve hot
Thanks to Sarah Keith for finding this recipe.
Posted by Farmer Herman
@ 08:34 PM EST