I just want to make a quick announcement about the celery. Celery in the store is the most pesticide intensive vegetable there is. Why? Because bugs love it. Please clean your celery well. And if you come across a little critter, you are welcome to do what I do. Pick it off hold it over the garbage disposal, drop, rinse, turn on disposal and rinse again. Repeat process if you find another!!
I must say though, the celery is probably three times more flavorful than any store bought celery I have ever had. Enjoy
- 2 tablespoons bacon drippings or olive oil
- Heavy pinch kosher salt
- 1 tablespoon balsamic vinegar
- Crumbled bacon and Feta cheese, as an accompaniment, optional
Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.
Red wine vinegar braising mix
- Heat a heavy bottom large stock pot over medium heat. When pan is hot add 1 Tb oil, onion, garlic and ¼ tsp sea salt. Stir to coat the onion and sweat the onion on medium heat until soft and translucent.
- Chop the braising mix into 2 inch chunks. You can pull the leaves off of the midribs or leave them intact if you want to save time. The leaves and mid ribs are small and not too fibrous right now so the choice is yours.
- Add the braising mix and the 3 cups of water/broth. Stir frequently for 1-2 minutes to get all the greens wilted and wet. Cook on medium heat for 10 minutes.
- Uncover and give the greens a stir. At this point they should just be peeking out from the liquid. Leave the pot uncovered and cook for 10 more minutes.
- Meanwhile use a vegetable peeler to make long ribbons out of your carrots. Shoot for about 1 cup of carrot ribbons.
- Add the carrots, garlic powder, red wine vinegar, ½ tsp sea salt, and 2 Tb olive oil. Stir to combine and simmer for a couple more minutes.
- Sauté onions and garlic in olive oil in a wide skillet until lightly golden.
- Add carrots and tomatoes and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes.
- Mix in greens and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.
- Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes.
- Remove from heat and serve over cooked brown rice. Add salt and pepper to taste.
Swiss Chard Orange and Bacon Recipe With Vegetarian Option