Instead of getting pissed off about our warmer than normal “winter” here in Houston, I’ve been trying to take advantage of it. For the past couple of weeks I’ve enjoyed several meals outside, shoes kicked off with the breeze blowing through my hair and tickling my skin. Being outside has always been restorative and inspiring for me so I’ve been sneaking in extra time outdoors whenever I can. I’ve noticed my mood improve and perspectives shift. I have a little more spring in my step and perhaps a smile that lingers longer than it normally would. Maybe that’s what they consider bliss. Either way, I’m enjoying it while I can.
I whipped up this veggie saute last week to use up some farmers market stragglers and it ended up being a really tasty dish reminiscent of spring. I liked it so much that I decided to make it again this week and share it with you here. And, to align with my mission of getting outdoors more often, I shot all of the photos on my back patio. I tend to stray from shooting out there because the lighting situation is wonky, but it’s nothing that a little post-editing can’t fix. Plus, I get to hear the chirp of birds and musical clanging of the chimes. It’s a rather lovely symphony out there when you take the time to stop and listen 🙂
Kohlrabi & Rainbow Chard Saute with Almonds & Dill
The rainbow chard, kohlrabi, and satsumas were all sourced from the Urban Harvest Farmers Market in Houston, Texas. See the end of the post for specific farm sources. To make this more of a main course, I like to eat it over rice with a healthy drizzle of cilantro yogurt sauce but you could also toss it with pasta.
1 tbsp coconut oil
handful of raw almonds, roughly chopped (about 1/3 cup total)
2 kohlrabi, peeled and diced
1 bunch of rainbow chard (stems diced and separated from the leaves, leaves sliced)
1/8 to 1/4 tsp garlic powder
1/2 tsp dried dill
salt/pepper to taste
fresh lemon to serve
Heat the oil in a skillet over medium-low heat. Add the almonds and a pinch each of salt and pepper. Let the almonds hang out in the pan to toast while you prep the other veggies. Once the almonds are just starting to turn golden, add the kohlrabi. Cook the kohlrabi for 3-5 minutes then add the chopped chard stems, a bit more salt/pepper, and the dill and garlic. Mix everything together, then allow it to cook for 2-3 more minutes before adding the leaves of the chard. Mix once more then cook until the leaves are just tender. Taste and add more salt/pepper if needed. Serve with a squeeze of fresh lemon. Makes about 4 side servings (or 2 for those that are really hungry).
Kohlrabi sourced from Gundermann Acres, Rainbow Chard sourced from Animal Farm, and satsumas sourced from the Urban Harvest farmers market