Maggie says:
So the Democratic race has become surprisingly emotional for me, given my instant bad mood yesterday upon hearing that Hillary won Nevada. I didn't expect to have such a negative reaction. So with all of you, I look away from state wins and toward the delegate counts, which are neck-and-neck Hillary and Barack. (But that said, Obama's gotta win SC next week for momentum and media spin's sake.)
I whipped up this chard tonight to get over the bad political taste in my mouth. With a chicken roasted with root vegetables, it was the perfect winter meal for primary season. After all, these days, we need all the comfort we can get.
Maggie's "Getting Over Hillary Winning Nevada" Chard
- 1/2 large onion, sliced lengthwise 1/4 inch thick
- 2 1/2 tablespoons olive oil, divided
- 1/4 teaspoon Spanish smoked paprika
- 2 pounds Swiss chard, center ribs discarded and leaves roughly torn
- 1/2 cup golden raisins
- 1/2 cup water
- 1/4 cup coarsely chopped almonds with skins
Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a heavy pot over medium heat, stirring, until softened. Sprinkle with paprika and give the onions several stirs. Add all the chard and cook, stirring frequently, until wilted, then add raisins and water. Cook, half-covered, stirring occasionally, until chard is tender, about 7 minutes. Season with salt.
Cook almonds in remaining 1/2 teaspoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3 to 5 minutes. Sprinkle almonds over chard, give a stir, and YUM!
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