Flickr photo by Genista
One of the most wonderful things about receiving an organic delivery of food once a week is the surprise. Food is chosen by locality and freshness of the season so the contents are sure to vary. There have been quite a few things that I would have normally walked right by in a grocery store, of just not recognized at all.
I find that early season brings a few of the more unfamiliar food types, so figuring out what to do with them, and getting a preschooler to eat them can be a bit of a challenge.
This week had it’s staples, sweet potatoes, apples, broccoli, but it also came with red chard. Red chard is one of those things cruised by in the past. I know it’s good for you, really it is, but that’s probably the reason why I couldn’t imagine steaming it and putting in front of a 4 year old.
RED CHARD ENCHILADAS
Prep time about 20 minutes
1 Tbsp olive oil
1 medium onion
2 cloves garlic (minced)
1 bunch of red chard
1 Cup water
1 16oz can mixed beans (or just red or white kidney, pinto or black would do too)
1 cup tomato sauce or crushed tomatoes
1 cup shredded cheddar cheese (soy)
2 Tbsp cumin
1 tsp salt
1/4 tsp black pepper
1 tsp corriander
8 whole wheat 6″ flat bread
sour cream (tofuti – optional)
Heat a large sauté/frying pan to a medium temperature, dice the onion and begin to sauté as it softens, (about 2 minutes) then add the minced garlic, watching carefully not to allow it to burn.
Rinse the chard well and trim ends and remove stems. Finely chop the stems and add them to the onions. Add 1/2 cup of the water to help to steam it. (Add more if it evaporates, making sure the stems just stay moist.)
While the stems are becoming tender, rinse the beans and add to the pan. Chiffonade the chard leaves and sprinkle over the salt and spices. Toss in the chard leaves, adding the remaining water, keeping the mixture just moist.
Taste to adjust seasoning and remove everything from the heat once the chard stems are soft and the leaves are tender.
In a long oven proof dish, spread half of the tomatoes.
Shred the cheese and build the enchiladas starting with the flat bread. Spoon about 2-3 tablespoons across the centre, sprinkle lightly with the cheese and roll the opposite ends together. Repeat until everything is folded and rolled. Cover the enchiladas with the remaining tomato sauce, dot each one with sour cream and an olive. Sprinkle the last of the cheddar and bake at 400 degrees for about 15 minutes or until the cheese is melted.
Serve with an extra dollop of sour cream, if desired.