And still, I’m not starting my own kitchen garden

I love to have super fresh vegetables, covered with ground and small animals, as protagonists in the daily meal. I love to work in the garden on sunny days as today. I’m rather convinced I will not consider a real kitchen garden. The full basket with fresh seasonal vegetables as swiss chard, Jerusalem artichokes, cabbages is an awesome present of my dear friend, almost neighbor Anria and her lovely husband Bernard.

This delivery gives me the opportunity to create real seasonal recipes.

Whole wheat polenta is a typical, North Italian ingredient. The cold winter in the mountains asks for healthy comfort food.

Prepare 150 grams of whole wheat polenta following the instructions. Add salt and pepper. Spread in a cake form of 24 cm covered with baking paper, as if it would be pastry (thus in order to fill it). Spread some olive oil. Cool down.

Wash and drain 600 grams of swiss chard. Boil in salted boiling water for approximately 7 minutes. Drain. Chop and fry 4 garlic cloves and 1 chili in a drizzle of olive oil. Add 1 table spoon of dried thyme. Add the swiss chard and bake for a few minutes. Taste, add pepper and salt.

Put the polenta in the oven at 180° for 10 mins. Remove. Spread the swiss chard and finish with some grated parmesan. Put back in the oven for another 15-20mins.

Serve and enjoy the flavor of a cozy winter evening.

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