Bear with me while I engage in the telling of a personal anecdote to set up the need to showcase this recipe. Feel free to skip and scroll down to the actual recipe to avoid this moment of self-indulgence. Thank you for your time.
Despite our differences in protein consumption, Bearded Man Person and I share a love for food, cooking, and specific flavor profiles that we consistently integrate into dishes. In the Venn Diagram of our personal food sharing experiences, the majority of vegetables fall into that Coveted Center Spot.
Please note the actual Venn Diagram below for more visual exposition.
One of the vegetables I introduced him to during our early courting days is a little something we like to call “Blood Cabbage” AKA Swiss Chard, a term he coined due to the presence of the bright red stalks of this leafy green powerhouse.
I present the most recent version of that original recipe now, with red kale snuck in because I can! Make it for yourself or make it with someone you love. Either way, you win because it is delicious and because cooking is the best.
1 Bunch Red Kale
1 Bunch Rainbow Chard
¼ Red Onion, Thinly Sliced
2 Garlic Cloves, Minced
1 Tbs. Soy Sauce
1 Tbs. Teriyaki Sauce
Salt & Pepper
¼ Tsp. Cayenne Pepper
2 Tsp. Sesame Seeds, Toasted (Optional)
Rinse the Kale and Chard, remove the stems, and tear or cut the leaves into smaller pieces
Drizzle olive oil into a large pan or wok over high heat
Add the onion and sauté for a few minutes til the edges turn brown
Add the garlic and cook for another minute or two
Introduce the leafy greens, using tongs to ensure the onions and garlic are evenly distributed
Sprinkle with pepper and just a touch of salt
Add soy sauce and teriyaki sauce
Cook until the leaves are wilted and tender
To toast the sesame seeds, sprinkle into a dry pan and place on high heat
Do not wander off!
Toast for a couple of minutes til just golden
Place the greens into a bowl and top with the sesame seeds
Serve alongside something delicious like grilled tuna and pineapple!
At our local fishmonger shop (which also happens to be the business where I had my first job at 14) they always have an excellent selection of seafood.
Certain fishies (yes, I said “fishies”) are pricier than others and too many years have passed to still warrant an employee discount. Often at the seafood counter, near the whole fish, they have a section called “Fish chunks” where bags sit holding the last bits of fillets that were cut off from larger portions purchased by patrons who wanted a specific weight. While these chunks are not the perfect fat fillets that sit in the filet case, they are just as delicious and have a noticeably smaller price per pound. Definitely keep an eye out for similar, more affordable options at your local fish shop!