Tokyo Bekana or chard recipes??? Anyone???

[Guest guest]

This summer I've joined an organic food co-op where I recieve a

certain amount of assorted vegetables each week. It's wonderful so

far. Anyway...I often recive vegetables that I am unfamiliar with

cooking...so I was hoping someone could help me out. Does anyone have

any good recipes for Tokyo Bekana or Chard?

Thanks so much.

~Kristin

 

" Compassion for animals is intimately connected with goodness of

character; and it may be confidently asserted that he who is cruel to

animals cannot be a good man. "

http://kme.myarbonne.com

[Guest guest]

Hi Kristin,

Good for you, eating organic & supporting local growers I work for

an organic produce delivery company & my boss always puts recipes in

the bins. Basically you can do with chard whatever you do with

spinach or kale plus the leaves are big enough to use as wraps for

your fave wrap filling. I'm pasting my 2 fave kale recipes but I have

also made these with chard & they are come out tasty. Hope you like

them. Peace, Diane

 

Kale & Olives

 

1 bunch kale, stemmed & deribbed

2 ~ 4 T olive oil

1/3 c pitted kalamata olives, coarsely chopped (or any strong flavored

olives that you like)

1/4 t red pepper flakes

salt

1 lemon, quartered

 

Place kale leaves in a skillet w/ enouch water to cover them. Simmer

until tender, about 10 minutes. Drain & press out excess water. Toss

immediately with oil, pepper flakes, olives & salt to taste. Serve w/

lemon wedges.

 

 

Kale with Cannellini Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds to 2 lb kale or mixed greens -- stems and ribs removed

salt and freshly ground black pepper

1 small onion -- finely diced

1 1/2 tablespoons olive oil

2 large garlic cloves -- minced

pinch red pepper flakes

2 teaspoons chopped rosemary

1/2 cup dry white wine

1 1/3 cups cooked cannelini beans -- rinsed well if canned

freshly grated parmesan -- optional

 

Simmer the kale in salted water until tender, 7 to 10 minutes. Drain,

reserving

the cooking water, and chop the leaves. In a large skillet, sauté the

onion in

the oil with the garlic, pepper flakes and rosemary for about 3

minutes. Add

the wine and cook until it's reduced to a syrup sauce. Add the beans,

kale and

enough cooking water to keep the mixture loose. Heat through, taste

for salt

and season with pepper, and serve with a dusting of Parmesan.

 

Source:

" Vegetarian Cooking for Everyone, p. 381 "

Copyright:

" 1997 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 492 Calories; 13g Fat (23.7%

calories

from fat); 24g Protein; 70g Carbohydrate; 18g Dietary Fiber; 0mg

Cholesterol;

159mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 8 Vegetable;

2 1/2

Fat.

 

NOTES : 7.3 points; complexity 5-6-7=18

 

 

, " earlekris " <kme wrote:

>

> This summer I've joined an organic food co-op where I recieve a

> certain amount of assorted vegetables each week. It's wonderful so

> far. Anyway...I often recive vegetables that I am unfamiliar with

> cooking...so I was hoping someone could help me out. Does anyone

have

> any good recipes for Tokyo Bekana or Chard?

> Thanks so much.

> ~Kristin