The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [213]
swiss chard with olives
SERVES 4
Don’t worry if your pan seems overcrowded with the chard; it will quickly wilt and lose most of its volume as it cooks. Cooking the stems a bit longer than the leaves will ensure they become perfectly tender. If you prefer, seed the jalapeño pepper before using.
2 small bunches (about 1¼ pounds) Swiss chard, trimmed and washed
1 teaspoon olive oil
1 small yellow onion, sliced ¼ inch thick
2 garlic cloves, thinly sliced
1 jalapeño pepper, finely chopped
1/3 cup pitted and roughly chopped brine-cured olives, such as kalamata (about 16)
½ cup water
1. Separate the leaves from the stems of the Swiss chard. Roughly chop the leaves, and set aside. Cut the stems into 1-inch pieces.
2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño, and sauté until the onion is translucent, about 6 minutes. Add the Swiss chard stems, olives, and the water; cover, and cook 3 minutes. Stir in the Swiss chard leaves; cover, and continue cooking until both stems and leaves are tender, about 4 minutes. Serve immediately.
FIT TO EAT RECIPE PER SERVING: 101 CALORIES, 5 G FAT, 0 MG CHOLESTEROL, 13 G CARBOHYDRATE, 568 MG SODIUM, 3 G PROTEIN, 2 G FIBER
sugar snap peas with toasted almonds
SERVES 4
½ cup whole almonds (2½ ounces)
3 tablespoons unsalted butter
1 pound fresh sugar snap peas, ends trimmed
3 tablespoons fresh lemon juice (1 lemon)
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper
1. Preheat the oven to 400°F. Spread the almonds on a baking sheet; place in the oven. Toast until the almonds are golden and fragrant, 8 to 10 minutes. Remove from the oven; let cool completely. Transfer half the almonds to a cutting board, and chop coarsely. Place the remaining half in the bowl of a food processor fitted with the metal blade; process until the almonds are finely chopped, 15 to 20 seconds. Add the coarsely chopped almonds, and stir to combine.
2. Melt the butter in a large skillet over medium heat. Add the peas, lemon juice, salt, and pepper; stir until all the ingredients are well combined and heated through, about 2 minutes. Sprinkle with the almonds, and toss to coat. Transfer to a serving bowl, and serve.
braised sweet onions
SERVES 4
2 sweet onions (medium)
3 tablespoons olive oil
½ teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 cup homemade or low-sodium store-bought chicken stock
3 sprigs thyme
3 sprigs rosemary
1. Preheat the oven to 350°F. Peel the onions, trim the root end, and cut each in half; cut each half into 3 wedges. Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Add the onion wedges, and season with salt and pepper; sauté until golden brown, about 5 minutes on each side.
2. Add the chicken stock, thyme, and rosemary; transfer the pan to the oven. Cook, basting the onions periodically with the cooking liquid, until the onions are tender and the stock has reduced and thickened, 55 to 60 minutes. Remove from the oven, and serve.
glazed baby turnips and cipollini onions
SERVES 6 TO 8
To peel cipollini onions, immerse in boiling water for a few minutes, then remove with a slotted spoon. Allow to cool slightly; slip off the skins.
1 tablespoon unsalted butter
1 teaspoon sugar Coarse salt and freshly ground pepper
3 to 3½ pounds (about 8 or 9 bunches) baby turnips, peeled and trimmed
3 8-ounce bags cipollini onions, peeled and trimmed
½ cup water
Fresh herbs, for garnish
1. Melt the butter in a large saucepan over medium-low heat. Add the sugar; season with salt and pepper. Cook until the butter starts to color, about 1 minute. Add the turnips and onions, swirling the pan to evenly coat. Add the water; cover, and cook until almost all the water has evaporated