Category Archives: Sides

Kale Salad

i’m eating leftover kale as a snack RIGHT NOW.

I have a lot of flaws.  I’m impatient, competitive and sometimes I listen to the same song 4235 times in a row.  I quote Liz Lemon and wait to see if anyone notices, I yell at pedestrians for crossing where there’s no crosswalk and do EXACTLY the same thing myself, I cheat at cards and I would agree to watch a documentary only if I was also reading a book.  I am 28 years old and still make fart jokes, I eat mini marshmallows straight from the bag and I never listen to my voicemail.

But!  I also eat a shitload of kale, so I figure it all balances out.

Realistically, I eat this salad 2-3 times a week.  Because I LOVE it.  People I’ve made it for have scoffed, heartily, at this salad, because technically the kale is raw.  But they have all been turned by the power of kale salad.  Once, a 7 year old ate this salad voluntarily.  I dress this salad in one of three ways: sesame-soy dressing, lemon-parmesan dressing, or garlic-tahini dressing.  Any of the three will change your life.  Additionally, you get to enjoy the smug sense of superiority you can only get from eating something REALLY healthy.  Later, when you eat french fries while drinking a beer in a bar, you can say to everyone in shouting distance “IT’S FINE, I ATE A LOT OF RAW KALE EARLIER.”  Everyone will really appreciate it.

The main drawback to this salad is that it’s about 100% more labor intensive than I like cooking to be.  You have to wash the kale (it’s a sandy vegetable), rip out the bitter, overly cruciferous spines, rip up the leaves, massage the lot with salt, then rinse all the salt off, then wring it out, then dress it.  It’s like a 20 minute process.  But it’s worth it.  I had the best run of my life after having had coffee, 4 gallons of water and kale salad.  It’s magic.  (I also just realized this salad is vegan the only way food is acceptably vegan: accidentally.)  Because I haven’t written a blog post in 7 years, I’m going to give you all three dressing recipes.  You’re welcome.

Kale Salad

2 bunches of kale (I make two bunches for only myself.  If you’re making it for guests, probably go 3-4.)

2 tablespoons or so of kosher salt

Dressing of choice*

put on some usher or something while you’re washing, it’s gonna be awhile.

So basically, the salt cooks the kale a little.  It wilts the leaves, takes away the bitterness and shrinks it.  So!  You wash the kale leaves very well (sandy!), rip out the spines of the leaves, and rip up the leaves.  Put all the ripped up leaves in a big bowl.

When you’ve washed and ripped all the kale (approximately 2 months after starting the process), sprinkle about a couple teaspoons or so of kosher salt all over the kale.  Don’t be afraid of saltiness, because you’re going to rinse all the salt off later.  Massage the salt into the kale for 2 minutes.  If possible, draft someone else to do the massaging, because why not!

this picture is actually from when i was in denver a couple months ago and made kale salad for sue. she also now eats it multiple times a week.

After massaging, you can let the kale sit for awhile, kind of marinating in the salt, if you like your kale really wilted.  If not, rinse the salt off right after the massaging and the kale will be more crunchy and bouncy.  When you’re ready to rinse it off, put all the kale in a colander and rinse it very well.

too salty kale is tragic.

If you do a bad job, the kale will be too salty and everyone will cry.  So rinse it well.  Then, take it in handfuls and squeeze out all the excess water, putting the kale back into the big bowl.  Then dress it and try not to eat it all while you make the rest of dinner.

*Dressing options:

Soy-sesame – My favorite.  2 teaspoons soy sauce, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, 3 tablespoons brown sugar, black pepper.  If you have sweet Thai chili sauce, put a couple teaspoons of that in there too.

Lemon-parmesan – juice of 2 lemons, zest of 1 lemon, 2 tablespoons olive oil, 1/2 cup or so fresh parmesan, salt and pepper.

Garlic-tahini – 1-2 cloves garlic, zested on a microplane, juice of 1 lemon, 3 tablespoons of tahini paste, salt and pepper.  In the interest of being honest, I will admit that I copied this recipe from a kale salad they have at Whole Foods in the pre-made salad section, which I eat when I am lazy.

– Cat

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Filed under Dressings, Salad, Sides, Vegetables, Vegetarian

Raspberry Jalapeno Jam, or Why Canning is Awesome

Canning is awesome. It is also making a huge comeback (did it ever disappear? I mean, I guess not, but now it is hip). In fairness I have always been on board, my mom has been canning things for years, but I think there was a generation or two out there who kind of lost the art and trust me- it is an art. I have wanted to can for a long time, but it is an intimidating task. There are a lot of steps to can properly. There is also the fear of the big B (botulism) or just plain ruining a batch of something you spent hours making. So here’s the thing, maybe next summer I’ll be ready to teach you about canning but for now, I’m going to tell you about the places I am learning from. If you have ever canned, thought about canning, or read blogs in general there is a good chance you have heard of the blog Food In Jars. It is incredible. Not only is it a great resource for how to but also recipes and links galore. Another resource I have been using heavily is the book Put ‘em Up. It is a fantastic comprehensive guide to all kinds of preserving. It is laid out well and includes illustrations, tips, and delightful recipes.

Today was my first canning experience on my own. I chose a 90 degree day here in Denver because I’m smart and I plan ahead. Wait, what? Here is the thing about canning, It’s a task it’s kind of labor intensive and if you have a small kitchen it will probably get really hot and steamy (and not in a good way). Frankly, it’s really easy to put off. My point is- don’t put it off. The rewards are amazing. Being able to give someone something you canned all by yourself is kind of an awesome experience. Learning how to preserve the flavors of summer in a jar that costs less than a dollar and doing it for ½ the price of what it would cost to buy those things out of season. Totally. Worth. It.

After reading Food In Jars a few days ago I couldn’t pass up this recipe, and I’m glad I didn’t because it was incredible.

Raspberry Jalapeno Jam

beautiful fresh raspberries

yay canning!

That’s right people. It’s as good as it sounds. For this part of the recipe I’m going to direct you to the source, then I’m going to tell you how I used that delicious jam to make the best summer meal ever. Which was…

Grilled pork chops with Raspberry Jalapeno Jam served with goat cheese and arugula smashed potatoes.

Ingredients:

2 bone in pork chops

Salt and pepper to season

2 Tablespoons Raspberry Jalapeno Jam

4-5 medium sized red skin potatoes (or other waxy variety)

4 oz goat cheese

1 Tablespoon (or so) olive oil

Salt and pepper to taste

1 large handful of arugula

Method:

Liberally salt and pepper the pork chops up to 2 hours in advance, chill until ready to grill. Grill the pork chops over medium high heat until they reach an internal temp of 145 degrees*. Let rest under foil while you mash the potatoes.

Boil a pot of water and season with salt (remember, if you don’t salt the water your potatoes will be bland no matter how much salt you add after cooking). If the potatoes are small leave them whole, if not cut them in ½. Boil until the potatoes are fork tender. Drain the potatoes and put in a large bowl, add the goat cheese, and olive oil. Mash with a potato masher or a fork until the goat cheese is incorporated and the potatoes are all mashed and slightly creamy- you may need more olive oil or even a small splash of milk if you like. Add salt and pepper to taste (about ½ tsp each). Fold in arugula and serve warm.

Top each pork chop with a tablespoon of raspberry jalapeno jam and serve with a spoonful of the mashed potatoes.

A few notes:

* USDA recommends cooking pork to a minimum internal temperature of 145, resting it under foil will raise that temperature slightly. This is the best temperature for moist pork chops, but it might be a little pink for some so please cook it to whatever temperature you feel comfortable.

– Goat cheese is really delightful with the raspberry jalapeno jam but you could substitute cream cheese if goat cheese isn’t your thing.

– Speaking of which, this would be delicious with just goat cheese on crackers. It would really be a great addition to any cheese plate.

– I joined a CSA this summer. It is a great way to eat local produce and support a local farm. I am also truly looking forward to the challenge of my weekly baskets and figuring out how to eat or preserve everything! I’m diving right in kids, get on board!

-Sue

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Cheddar, Chive and Stout Bread with Corned Beef and Roasted Cabbage Wedges

Yesterday I was reading a post  about cheddar chive beer bread on thekitchn and became inspired to make something for St. Paddy’s day. Then I thought- how can I make this into dinner? So I thought I would make an open faced corned beef sandwich.  After contemplating for approximately 3 minutes about making corned beef, I instead decided to go to our local market and buy some thinly sliced corned beef.

Here is the short rundown on corned beef, it’s salt cured and brined with spices- that’s what makes it what it is. You can get it in a can, which is the ground salted version- and is shockingly better than you might think- but not like fresh corned beef. Then there is the kind you can buy in the supermarket that is already packed in brine that comes with the seasoning packet. You can also make it from scratch following Alton’s instructions which will probably be fantastic but will take you days. It’s not so much hard, as it is time consuming. So if you are making this dish and you know of a good deli (Marczyk’s for me) maybe just buy it there.

So next, we are on to the bread. Oh my God, the bread. Is it possible that I have never had beer bread? Or was it just never this good? Either way, I am hooked. It was SO easy, and delicious! You mix everything in one bowl, and it comes together in minutes. From the first bite, all I could think of was ways to modify it. I love making bread with yeast so I have never really gotten on the quick bread train (at least not the savory kind) well- I’m here now. This bread is made with stout, white cheddar, and chives. The stout adds a light bitter flavor, which is delicious on its own and even better in the sandwich.

I have very fond memories of my dad making corned beef and cabbage growing up… I should really rephrase that and say, I have fond memories of the beef, the cabbage part, not so much. I remember it smelling a lot like farts and plugging my nose to eat the one piece I was required to choke down before I could leave the table.  Here is the thing about cabbage (and brussels sprouts and a number of other vegetables out there) they contain sulfur. When you over cook them- they smell like a fart. Now, they might not taste like it- but try explaining to your kids why they should eat something that smells like a fart- let me know how that works out.  I read about roasted wedges of cabbage on a few blogs awhile ago, and this seemed like the perfect opportunity to try it. IT IS DELIGHTFUL! The outer edges get crispy, and the inside is buttery and tangy. It’s almost impossible to overcook it (to fart stage) because you just watch the outer leaves and when they turn brown it is perfect! I finished mine with a little lemon, and it was a perfect addition to the plate.

Last thing before the recipes- the sauce. My dad used to put a mixture of brown sugar and mustard on our corned beef. I’m not sure where this tradition came from, but it was one of my favorite parts. I loved the tangy sweet flavor it added to the meat. This is a common pairing with ham, but I’m here to tell you, it should be on corned beef too.

This isn’t just a meal for St. Paddy’s day people- I’m going to make this every Tuesday.

Cheddar and Chive Stout beer- originally from the kitchn

Ingredients:

2 3/4 cups all purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 (12-ounce) bottle stout (I used St. Peter’s cream stout because I love it)
1 cup grated Irish cheddar cheese (I used Tillamook vintage white cheddar because it’s the best)
1/4 cup chopped chives
1/4 cup Irish butter, melted

Method:

Preheat oven to 375° F. Line 8 1/2- x 4 1/2-inch loaf pan with parchment paper, or coat with butter.

In a mixing bowl, thoroughly whisk together the flour, sugar, baking powder, and salt. Pour in the beer and mix until the dry ingredients are evenly moistened. Fold in 3/4 cup of the cheese and the chives.

Transfer the batter to prepared pan. Pour the melted butter evenly over top of the dough. Bake about 30 minutes then scatter the remaining 1/4 cup of cheese over the top. Return the loaf to the oven and bake 15 to 20 minutes longer or until a tester inserted near the center comes out clean. Cool in the pan for 5 minutes.

Turn out and serve warm, sliced.

Roasted Cabbage Wedges:

 Method:

Preheat oven to 425

Remove any wilted outer leaves. Cut the cabbage into 8 wedges.  Place on a baking sheet and drizzle with olive oil. Sprinkle liberally with salt and freshly ground pepper, and squeeze lemon juice over each piece (about 1 lemon).

Bake for 30 minutes until the outer leaves and edges are browned. Dress with more lemon (if you love lemon like I do) and serve.

Brown sugar mustard sauce:

In a sauce pan combine ¼ cup dark brown sugar with 1 Tbs yellow mustard. Cook over medium until the brown sugar is dissolved. Taste and add more mustard if desired.

Sandwich building:

I made the bread first and let it cool. Then I roasted the cabbage. While the cabbage was roasting I cut the bread into ½” slices and put them on a baking sheet. I put them in the oven to toast lightly while the cabbage was finishing. Then I topped them with a few slices of corned beef, a drizzle of the sauce, and a few slices of Swiss cheese When the cabbage was done I turned on the broiler and broiled the sandwiches until the cheese was bubbly and just starting to brown.

A few notes:

Happy St. Paddy’s day everyone! Don’t drink the green beer, drink a stout instead, and then use any leftovers to make beer bread!

I mean it about the quick bread- you should expect to see more posts, and soon.
I am thinking fresh dill from the garden, or maybe buttermilk walnut bread? I’m getting pretty excited about it.

Is it St. Paddy’s or St. Patty’s? St. Patricks? I’m not going to lie- i put all of these in here to make this post searchable. Don’t judge.

-Sue

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Fried Chickpeas with Chorizo and Spinach

they are cold in this picture, and they still look that good.

My birthday was Sunday.  I’m 28.  I went out to dinner and drinks with some friends on Saturday, I wore a dress that didn’t look anything like a peppermint stick and I didn’t make an ass out of myself, which was a nice change from my 27th birthday.  I guess I’m growing up.  Sunday, my actual birthday, my good buddy Linda made me dinner and one of the things she made was Fried Chickpeas with Chorizo and Spinach, a recipe she got from Mark Bittman.  She also made me my Traditional Birthday Dessert Request: dirt pudding.  Dirt pudding, if you don’t know what that is because you forgot about being 7 years old, is kind of like a trifle, except it’s chocolate pudding, crushed Oreos and whipped cream, with gummy worms in it.  I love it, and I ask for it every year.

The chickpeas and chorizo was the best thing I’ve had in ages, which is why I made it myself today (Tuesday) even though I just ate it (Sunday).  I will tell you that it was a serious pain in the ass to find Spanish chorizo (a dry, pimento/paprika heavy sausage that’s like a spicier version of summer sausage).  You’ll want to check in the cured meats section, which is probably near the cheese.  But it’ll all be worth it when you smell that paprika-y oil start to seep out of the chorizo as it crisps in the pan.  You’ll forget you even looked at the sodium content of the chorizo on the back of the package.  You’ll forget that promise you made to yourself about eating less cured meat and more coconut water-fiber supplement-sea bream extract-b1423 vitamin-antioxidant super food crap that makes you live longer, because that long life would have no Spanish chorizo in it.

This is so good, I ate it on Sunday and had to make it on Tuesday because I couldn’t bear the thought of not having any in my fridge.  This recipe also has sherry in it.  Oh my god it’s delicious.  Just make it.

Fried Chickpeas with Chorizo and Spinach, from Mark Bittman‘s column, the Minimalist, recipe here

1/4 cup olive oil

2 cans chickpeas, rinsed and as dry as possible

2 cloves garlic, minced

4 oz of Spanish chorizo, diced (I used about twice that, because more sausage is always better.)

1 bag of baby spinach

1/4 cup sherry

1-2 cups breadcrumbs (I toasted French bread and put it through the food processor, I like the bigger chunks)

salt and pepper

Method:

In a large, oven-safe pan on medium heat (I used a big metal skillet), heat a few tablespoons of the olive oil on medium-high heat.  When the oil is hot, add the chickpeas and garlic in an even layer.  Reduce heat to medium and cook, shaking the pan every so often, until the chickpeas start to brown, 10-13 minutes.  Then, add the chorizo, and cook another 10 minutes, stirring every so often.  When the chickpeas and chorizo are crisp, remove them to a plate with a slotted spoon.  Pour the sherry into the pan and let it de-glaze and reduce for a minute or two, then dump in the bag of spinach.  Cook the spinach until it’s soft and the liquid has mostly evaporated.  Pour the chickpeas and chorizo back into the pan, toss with the spinach and top with the breadcrumbs.  Put the pan under your broiler for a minute or two to toast the top, if you like.

A note- my mom loves sherry.  She and I once got into a heated argument over whether I was going to put sherry into the risotto I was making.  I dedicate this post to her, and would like to state publicly: you were right, I should have put sherry in it.

– Cat

this is what it looked like when i took it out from under the broiler.

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Steak and Greens

i like a rare steak. what of it.

I love my grill.  I love it so much that sometimes, late at night, I walk out onto my balcony and give it a supportive little pat, because I want it to know I appreciate it.

But that shiny, beautiful jerk likes to overcook my steaks.  It won’t overcook chicken, sausage, pork, or even shrimp.  It saves its brattiness for really good steaks.  Which is why, for better or worse, I cook my steaks in a pan on the stove.  Please don’t tell my dad.

I have an easier time controlling the temperature of the steaks in a pan on the stove.  I use a big, stainless steel skillet, which gets really hot, and then I can melt a little bacon grease before I put the steaks in.  Additionally, there’s all kinds of brownish-beefish bits stuck to the bottom of the pan, which are crying out to be made into a sauce, or to perform my absolute favorite cooking miracle: COOKING ALL THE ELEMENTS OF YOUR MEAL IN THE SAME PAN.  Yeah, this whole dinner occurs in one pan.

Steak and Greens

2 steaks, any kind will do.  I used sirloin this time, but my favorite choice is ribeye.  Whatever you like is fine.

salt and pepper

a little bacon fat, if you have it

1 bunch Swiss chard, ribbed and roughly chopped*

2 shallots, minced

4 cloves garlic, minced

1/4 cup apple cider vinegar

2 tbsp dijon mustard

3-4 tbsp brown sugar

red pepper flakes, if you like

a few tablespoons of water

crusty bread and butter

Method: Remove the steaks from the fridge 30 minutes or so before you want to cook them.  Season them liberally with salt and pepper.  In a large pan (large enough to cook two steaks at the same time, keeping them at least 2 inches apart from each other and the sides of the pan – if you don’t have a pan that big, cook them one at a time) on high heat, melt a little bacon grease and wait for the pan to get really, really hot.  When it’s hot enough, pop in the steaks, they should sizzle, a lot.  Depending on the thickness of the beef, it might take 2-4 minutes per side for medium rare.  Err on the side of bloody, that’s what I say.

see how they're not crowded in the pan? don't crowd them!

A minute or two before your steaks are cooked to your desired doneness, remove them to a plate and cover with foil.  Don’t cut them or mess with them or anything, just leave them alone for awhile.  In the meantime, turn the heat down to medium, toss the garlic, shallots, vinegar, mustard, sugar and water into the pan and let it cook for 5 minutes or so, stirring it around so the browned bits of beef are all deglazed.

de-glazing!

Finally, put all the chard into the pan and move it around with tongs, letting it wilt.  I do this whole process for maybe 6 minutes or so, 3 minutes with the heat still on, 3 minutes with the heat turned off.  When that’s done, you can slice your steaks (against the grain!!!) and serve over the greens, with crusty bread to sop up the beef drippings/greens dressing.

* Swiss chard is kind of a pain in the ass.  It’s a really sandy vegetable, so you have to wash it carefully, and it requires that you cut out almost all of the center ribs in the 5000 leaves of chard the bunch you buy will certainly include.  So to cut out the rib, rinse each leaf well, lay it out flat, and cut out the rib with a knife.  When they’ve all been de-ribbed, roll them up in bunches and cut them up.

pain in the ass vegetable. but it is among the most nutritionally dense vegetables on the planet. also: they look like dinosaur plants.

– Cat

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Grilled Hawaiian Chicken with Coriander Rice and Veggies

I wanted to call this post Grilled Hawaiian Chicken with Pile of Health, but I thought it wouldn’t read well in Google searches.

Trader Joe’s has an interesting new product called “Bag of Stir Fry Stuff”, which has chopped up baby bok choy, carrots, snow peas, broccoli and Napa cabbage.  It seems like the kind of thing that exists to solve some other problem, like their fruit leather Odds and Ends (which is a bag of the trimmings from giant sheets of fruit leather).  The problem was probably: How can we make more money off of stuff we’d probably just throw away otherwise?  The solution is obviously:  Put it in a bag and find a cutesy name for it.

Normally, I am strenuously opposed to produce that is pre-chopped.  I hate that someone can fool me into paying more for something that is exactly the same as something that is cheaper.  I come from a long line of overblown dramatics, so getting pretty worked up about something like pre-chopped produce is routine for me, and luckily my boyfriend finds it amusing.  Recently Dom got a satisfying laugh at me while we were standing in the produce section at Trader Joe’s and I was agonizing over buying the pre-skinned and chopped sweet potatoes, because even though I really didn’t want to spend the time peeling and chopping those things if I bought the regular kind, I REALLY didn’t want to buy a bag of pre-peeled, pre-chopped sweet potatoes.  In the end, I bought the regular ones and felt superior through the whole arduous process of peeling and chopping them.

This Bag of Stir Fry Stuff, though, barreled right through the chink in my anti-marketing armor labeled: Stuff She Will Buy if it Saves her Chopping Many Items, Rather Than Just One Item.  It has baby bok choy AND carrots AND snow peas AND broccoli AND Napa cabbage!!!!  That’s enough saved chopping time to run a mile and a half.  Or, watch the Daily Show while eating cheese.

Hawaiian Grilled Chicken

1 lb chicken (I used 4 boneless breasts, but you could use thighs, bone in parts, a whole chicken, anything)

1/3 cup brown sugar

1/3 cup soy sauce

1/4 cup vegetable oil

juice of 1 lime,  plus the squeezed limes

3 tbsp rice wine vinegar

3 cloves garlic, minced

2 inch piece of ginger, roughly chopped (no need to peel it)

2 tbsp Sriracha

1/3 cup coconut milk

3 green onions, roughly chopped

Whisk all the ingredients together (it will be chunky) and pour over the chicken.  I marinate stuff in big Ziploc bags, because that’s what my mom does.

see, the marinade is all big and weird, but it doesn't matter.

2-24 hours of marinating should do it.  When you’re ready to grill it, turn the grill on high and OIL THE GRATE.   Remove the chicken from the marinade, and grill 4-6 minutes per side, or until cooked through.

Coriander Rice

1/2 a sweet onion, chopped

2 tbsp butter

2 cups brown rice

1 tsp ground coriander

1/2 tsp turmeric (will make the rice that pretty, pretty yellow)

4 cups water or chicken stock or coconut milk

3 green onions, chopped

In a large saucepan on medium heat, cook the onions in the butter until translucent, about 7 minutes.  Pour the dry rice into the pan and stir it around in the liquid for a couple minutes, then put in the coriander and liquid.  Cook, mostly covered, until all the liquid is absorbed, about 20-25 minutes.  When done cooking, stir in the green onions.

Stir Fried Vegetables

4 cloves garlic, minced

2 inch piece of fresh ginger, peeled and minced

2 tbsp vegetable oil

2 tbsp soy sauce or ponzu

2 tbsp Sriracha

2 tbsp brown sugar

juice of 1 lime

2-3 tbsp water

a whole bunch of chopped veggies (I used a bag of frozen edamame and  pre-chopped, pre-washed Bag of Stir Fry Stuff, which was AWESOME.  But you could use carrots, any kind of cabbage, broccoli, kale, mushrooms, zucchini, peppers, anything.)

In a saucepan on medium heat, put in everything but the veggies.  Cook for 10 minutes or so, stirring frequently, until it thickens up a bit.  Dump in all the veggies and cook until just shy of the point you like your veggies cooked to.  I like a crisp vegetable, so I cooked mine for about 5 minutes, stirring often.

– Cat

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Baby Potato Salad with Chard and Bacon

mmm bacon.

Last week was the 4th of July, which I realized is my favorite holiday.  Everything about the 4th of July is good: eating grilled things, eating baked beans, lots of drinking, usually swimming in lakes, fireworks, being outside in beautiful weather, lots more drinking, sparklers, falling asleep in the car on the way home, etc.  There’s nothing bad about this holiday.  My love for the 4th of July has almost nothing to do with patriotism, interestingly.  Not that I don’t love America.  BECAUSE I DO.  I think my favorite thing about America is the fact that we can fearlessly make fun of whoever we want, but also: the freedom for people to set off fireworks in the street outside my building until 2 am even though it’s a school night, and my freedom to yell obscenities at them for doing so.  Ah, America.  The only thing Christmas (traditionally my favorite holiday) has on the 4th of July is mimosas and honey baked ham.

So because I’m a real American, I celebrated the 4th of July by eating baked beans and drinking.  I mostly slowly sipped shots of orangecello and I made pulled pork instead of burgers with  my baked beans, but still, it counts.  I also made a nice potato salad of NOT THE MAYONNAISE VARIETY.  This potato salad is a lot like German potato salad, with the addition of Swiss chard or kale.  The chard makes it seem like you’re making something healthy, which you are, if things can still be healthy when they have a gloss of bacon fat.  I made mine with baby Dutch yellow potatoes, which are delicious and buttery.  You could also make this with fingerlings or redskins, but I really think the Dutch yellows are the nicest.  In any case, make this with a baby potato so it stays delicate.

Baby Potato Salad with Chard and Bacon

2 lb baby Dutch yellow potatoes, scrubbed

1 bunch Swiss chard or kale, cut or ripped into 2 inch pieces (To prepare kale or chard, wash each piece pretty carefully, they hold a lot of sand and grit.  When they’ve been satisfactorily rinsed, rip or cut out the center stem of each leaf.  Discard the stems, and chop or rip the remaining leaves into bite sized-ish pieces.)

5-6 slices bacon, chopped (I cut up my bacon with a pair of kitchen scissors I use only for cutting up bacon.)

3 large shallots, sliced

2 cloves garlic, minced

3 tbsp whole grain mustard

4 tbsp apple cider vinegar

4 tbsp maple syrup

1 tbsp brown sugar

salt and pepper

Method:  In a large pot full of water, boil the whole baby potatoes with a few pinches of salt, until they are fork tender.  Remove them to a colander and let them drain until cooled to room temperature.  When they’ve cooled, cut them into quarters and put them in a large pan or bowl, whatever you want to serve the potato salad in.  In a large saute pan on medium heat, cook the bacon pieces until crispy.  Remove the bacon pieces to a paper towel lined plate.  Turn the heat down to low and put the shallots and garlic into the bacon fat, cooking until translucent, probably 10-15 minutes.  Then add the mustard, vinegar, maple syrup, brown sugar and salt and pepper, and let cook 5 more minutes.  Pour half the dressing over the potatoes, leaving the other half in the pan.  With the pan still on low heat, put the chard into the pan in a big layer, moving it around every 30 seconds or so with tongs.  It will slowly wilt and shrink in size.  When it’s all wilted but still green and mixed up with the remaining dressing, pour the chard over the potatoes and mix well.  Mix the bacon back into the salad and serve warm or at room temperature.

– Cat

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Filed under BBQ, Dressings, Meat, Recipes, Salad, Sides