endangered species success stories. Remember, eating low on the food chain decreases your impact on the environment and helps endangered species maintain habitat. This week’s recipe comes to us from Susan Stillman, May’s Treehouse Chat environmentalist. Cheesy Chard from “Recipes for a Small Planet” by Ellen Buchman Ewald (photo from uprisingorganics.com)Happy Endangered Species Day from the Greenmomster! Check out the Center for Biological Diversity’s list of
3/4 cup raw brown rice, cooked
1/3 cup grated cheese
One large bunch chard (or other leafy green)
2 onions, chopped
1 clove garlic, minced
soy sauce to taste
1. Chop the chard and stems separately and add stems to the onions.
2. In a large pot or wok, saute the onions, garlic, and chard stems until onion is transparent.
3. Stir in the cooked rice and put the chopped chard leaves on top. Cover and let steam a few minutes until the chard is wilted, then stir into the rice.
4. Add the cheese and soy sauce, stir and serve.
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