Using the whole vegetable: For greens like chard, kale, collard greens - I encourage you to use the stems too! The trick is separating the stem from the leaves with a sharp knife and chopping them finely. When preparing a cooked dish, I’ll still separate the stems, and then throw them in to sauté or steam about 2-3 minutes before the leaves.
Making fresh dressing: It may seem daunting, but whipping up a quick salad dressing is extremely quick, easy and satisfying. The three basic components I use when creating almost any salad dressing are 1. An oil, 2. An acid (vinegar or citrus), 3. A sweet (like maple syrup, honey or agave). It's also fun to add variations like a little mustard for an extra kick, Bragg’s liquid aminos or soy sauce for a little salt profile, herbs and spices, and even tahini or other nut butters to create a delicious creamy dressing. If the flavors are too intense, just add a teaspoon of water at a time to your mix. It's fun to be able to adjust the dressing just to your tastes. Most dressings will keep in the refrigerator for up to a week.
Ingredients:
1 bunch Swiss Chard
¾ cup strawberries, sliced
3 stalks fennel, chopped
2-3 oz feta
Dressing:
2 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil
1 Tbsp Maple syrup/honey/agave nectar
1 tsp Yellow or Djion Mustard
1 tsp Braggs liquid aminos/soy sauce
1. Remove hearty stems from Swiss Chard and chop finely. Coarsely chop leaves and add to salad bowl.
2. Add remaining ingredients.
3. In a small bowl, whisk together dressing ingredients until blended.
4. Add dressing to salad and toss to coat evenly.
5. Add fresh cracked pepper to taste. Enjoy!
~Sara
