Recipe: Sautéed Rainbow Chard with Carrots, Garlic, and Parmesan Cheese

“For me no good food is illuminated without acidity.” - Alex Guarnaschelli

For me, it is very important to get my veggies in as often as I can - and rainbow chard is definitely one of my favorites. This dish is super filling on its own, or the perfect accompaniment to any protein of your choice.

Today, I’m sharing this super simple dish, check out the recipe below.

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What You’ll Need:

  • 1/4 cup extra-virgin olive oil

  • 3 large garlic cloves, chopped

  • 4 pounds rainbow chard

  • 1/2 cup shredded carrots

  • salt and freshly ground black pepper

  • 1/2 teaspoon lemon juice

  • freshly grated parmesan cheese, for garnish

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Directions:

STEP 1: Rinse and clean off rainbow chard thoroughly.

STEP 2: Chop up the chard to desired length and width, adding in a few of the stem pieces as well.

STEP 3: In a large pot, add in olive oil over medium to high heat, and cook the chopped garlic until golden.

STEP 4: Next, gradually add in the chard leaves, and as they cook down, gradually add in additional handfuls.

STEP 5: Add in shredded carrots, lemon juice, and season with salt, as well as pepper. Continue to cook and stir until the leaves are softened, and liquid is evaporated from the pot. This will take about 7-10 minutes.

STEP 6: Immediately serve, and garnish with parmesan cheese.

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XO, Analise

Recipe: Smoked Bone-In Pork Chop

“Food brings people together on many different levels. It's nourishment of the soul and body; it's truly love.” - Giada De Laurentiis

A pork chop is not a protein we cook often in our home, but my husband was really determined to master this dish. We created a southern classic entree, and did our unique spin on it. The smoked bone-in pork chop was such a neat dish to make, and sides we made really helped round out the meal.

Below I’m sharing all of the things you’ll need to recreate the dish at home.

What You’ll Need

  • 1 bone-in pork chop

  • 2 tablespoon salt

  • 4 tablespoon brown sugar, divided

  • 2 bay leaves

  • 1 tablespoon of cracked black peppercorn

  • 1 tablespoon of butter

  • 1 tablespoon of olive oil

  • 2 tablespoons of coffee dry rub

Instructions

STEP 1: Place the pork chop in a wet brine for 24 hours, and cover it in the fridge. The brine should include salt, brown sugar, cracked black peppercorn, and bay leaves.

STEP 2: Once the brining is complete, remove the pork chop from the fridge, and cover the meat with 2 tablespoons of brown sugar, and coffee dry rub. Ensure you have enough seasonings to completely cover the meat.

STEP 3: Place the seasoned pork back into the fridge, covered, for a minimum of 8 hours.

STEP 4: When you are ready to cook your protein, remove it from the fridge for at least one hour prior to placing on the grill and smoking.

STEP 5: While the pork is getting to room temperature, this is the best time to prepare your grill setup.

  • The grill setup contains a “hot and cold side”. On the “hot side” is the fire, a mixture of charcoal and mesquite wood. On the opposite side, the “cold side”, creates an indirect smoke for the pork chop to cook at a consistent temperature.

STEP 6: Once, the temperature of the grill reaches 250-300 degrees, place the pork chop into a buttered and oiled cast iron on the grill’s “cold side”. This process takes about 10-15 minutes or until the pork chop’s internal temp reaches 140 degrees,

Pro Tip: Use a digital thermometer during the cook process. You’ll get a more accurate cook on the protein.

STEP 7: After, the pork chop reaches the ideal internal temperature on the “cold side” of the grill, move it to the “hot side”, and begin searing both sides of the pork, approximately 2 minutes on each side.

Pro Tip: Searing it on both sides allows you to create a nice crust from the brown sugar and coffee dry rub.

STEP 8: Once the pork chop is seared, remove the cast iron from the grill, and let the protein rest for 5-10 minutes.

Pork chop from the cast iron during the resting process.

Pork chop from the cast iron during the resting process.

Flavor Profile

  • The brown sugar and coffee dry rub combination allows the pork chop to have a sweet and salty flavor.

  • Also, by smoking the protein with mesquite wood, it gives the pork chop a hearty flavor component.

  • This protein could be compared to the style and taste of candied bacon.

Cutting swiss chard to sauté and use as a side dish for the pork chop entree.

Cutting swiss chard to sauté and use as a side dish for the pork chop entree.

Pork chop on top garlic herb mashed potatoes with a side of swiss chard.

Pork chop on top garlic herb mashed potatoes with a side of swiss chard.

XO, Analise