COCONUT CREAMED CHARD

My pursuits of the perfect Saag have taken me far and wide. I’ve tried many a recipe in my kitchen, some my own, some belonging to those far more well-versed in Indian cooking. My pursuits have brought forth this dish, reminiscent of the saag at my favorite Indian restaurant, but tweaked for my Brooklyn kitchen. Instead of spinach I used rainbow chard because it was local, fresh and calling to me with jewel-toned legs amidst the shrubbery of the produce aisle. Two bunches may look like a lot when you stick it in your cart, but chard (like every leafy green) cooks down to nothing. Ergo, buy more than you think you need. 

PARTY

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• 2 bunches Rainbow Chard
• 2 tablespoons Olive Oil
• 1 inch Ginger, peeled and minced
• 1 tablespoon Mustard Seed
• ½ tablespoon Amchur (or the pit of one mango)
• 3-5 Cardomom Pods (depending on your affinity for the scent)
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• ½ cup Coconut Milk

BUSINESS

1. Strip the leaves of chard from their jewel-toned stems. Reserve the stems for making veggie stock, we will not be using them in this recipe. Stack the leaves of chard and roll them into a fat, tight cigar. Slicing across the roll, cut the chard into strips. Set the ribbons aside.
2. In a large stock pot or wok heat the oil over medium-high heat until rippling.
3. Add the ginger and saute for 3-5 minutes, or until it is golden brown.
4. Add the mustard seeds and amchur (or the mango pit) and immediately put a lid on the pot. The seeds will start to pop and without a lid your kitchen will be covered in tiny little black spots. I repeat, put a lid on it.
5. When the popping dies down (after about a minute or two), open the lid and stuff the chard into the pot.
6. Add the cardomom pods, salt and pepper and stir everything to combine.
7. Continue to stir as the chard wilts and pour in the coconut milk.
8. Put the lid back on the pot, drop the heat to low and simmer for 15-20 minutes.
9. Remove the lid and continue to simmer for another 5 minutes, or until the leaves are tender and the milk has thickened slightly.
10. Eat it.

DOU MIAO WITH FERMENTED TOFU

Without a doubt, Dou Miao is my favorite vegetable. The pea shoots are easy to cook, tender and crunchy all at once, sweet and savory. I can eat more Dou Miao in one sitting than any other vegetable. I guess I should tell my parents they raised me well.

INGREDIENTS

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• 3 tablespoons Sesame Oil
• 3 Cloves Garlic, sliced thinly
• 3 cubes Fermented Tofu (they're small but mighty)
• 2 pounds Dou Miao, washed
• 3 tablespoons Shaoxing Rice Wine

BUSINESS

1. Heat oil in wok over medium-high heat. Add garlic and stir fry until golden.
2. Add fermented tofu, mash into paste.
3. Add Dou Miao, stir fry until reduced by at least half (about 7 minutes)
4. Pour in rice wine, deglaze pan, toss veggies and serve.