rutabaga, peeled and cut into ½ inch dice
1 medium onion, cut into ½ inch dice
½ cup of currants, plumped for 10 minutes in hot water
2 celery stalks, sliced on bias 1/8-inch thick
1 bunch red swiss chard, stems trimmed and cut into 2-inch matchsticks
Greens, washed and spun dry, torn into 2 to 3-inch pieces
2 cloves of garlic, sliced
Honey, to taste
Red wine vinegar
1 cup of toasted almonds, coarsely chopped
1 tbsp fresh marjoram leaves or oregano leaves
3 tbsp fresh parsley leaves, whole
Olive oil, to taste
Salt and pepper, to taste
1) Preheat oven to 300F. Fill a medium size sauce pan ¾ of the way with water, add 3 tbsp salt and put on medium high heat.
2) Toss rutabaga with a splash of olive oil, 3 tbsp of honey, a pinch of red chili flakes, salt and pepper. Transfer to a cookie tray and place in the oven to roast.
3) When water comes to a boil, blanch celery for 30 seconds. Remove with a slotted spoon and refresh with cool water. Drain and set aside.
4) Add swiss chard to boiling water and blanch for 1 minute. Remove with slotted spoon and refresh with cool water. Drain, squeeze out moisture and set aside.
5) Add chard stems to boiling water and blanch until tender. Remove with slotted spoon and refresh with cool water. Drain and set aside. Discard water. Clean the pot.
6) When rutabaga has cooked halfway, toss onions with a little olive oil and season with salt and pepper. Remove the rutabaga from the oven and carefully add the onions to the mix, spreading it all evenly.
7) Increase the oven temperature to 350F. Cook for five minutes, then add the celery to the cookie tray. Cook for 2 minutes more then remove from the oven.
8) Heat a large sauté pan on medium high heat. Add 2 T of olive oil and sliced garlic. Toast the garlic slices until light brown. Add swiss chard leaves and stems.
9) Stir well, making sure the leaves are not bunched together. When the swiss chard is warmed through, season with a touch of salt and pepper.
10) In a large serving bowl, combine the contents of the cookie tray, the sauté pan, toasted almonds, currants, marjoram, & parsley.
11) Taste for seasoning, then splash with good quality vinegar to taste.
Serve as a side dish or an entrée with polenta or rice.
Image courtesy of Flickr