Chard, Chorizo, Chives, Cilantro, and the Change of Seasons

The Eastern Market Chef

Transitioning into summer -- flavorful sautéed chard With Mexican chorizo over green rice. Photo by Sam Armocido

The change of seasons gets a little crazy at the farm market. Summery heat and cool wet days make the week's fresh harvest unpredictable at best. Far from frustrating, it's part of the fun. Grab all of the asparagus you can before it disappears until next spring. Enjoy baby arugula while it's still crisp and sweet, before summer's heat brings out more of it's peppery brightness. Meanwhile, the first summer fruits -- peaches and cantaloupe, arrive from our near southern neighbors, and the first tomatoes grown without the protection of cover are ripening.

This Saturday Eastern Market chef Jonathan Bardzik straddles the season with simple, summery cantaloupe, peach soup, spring garlic scapes, and these recipes for young chard and Mexican Chorizo sausage served over green rice, flavored with fresh herbs. Join him each Saturday for a live cooking demo, free recipe cards and tasty samples from 10-1.

Sautéed Chard With Mexican Chorizo

1 tbs olive oil
3 Mexican Chorizo sausages
1 medium onion, diced
1 pound young chard
1 tsp Cava Rosé Vinegar from Sapore
1/4 cup chopped cilantro

Serves 6-8

Warm oil in a large skillet. Remove sausage from casings and add to pan.
Cook, crumbling sausage until browned. Remove sausage from pan with a slotted spoon.
Add onion to pan and cook until softened, 3-5 minutes.
Add chard to pan and cook until wilted.
Return sausage to pan, with vinegar and cilantro. Mix.
Season to taste with salt, pepper and additional Cava Rosé Vinegar.

Green Rice

1 clove garlic
1 cup mixed herbs like cilantro, parsley and chives
1 tbs olive oil
1 cup rice
2 tbs dry sherry

Serves 6

*You can also puree the garlic and herbs in a blender with the sherry, salt and additional water as needed. Add to pan after browning rice and cook until liquid is absorbed. Continue with recipe adding 2 cups of water and cooking.

In a mortar, pound garlic and a pinch of coarse salt into a paste. Add fresh herbs, another pinch of salt, and pound into a smooth paste.*
Warm olive oil in a 2 quart saucepan over medium-low heat. Add rice and cook 3-5 minutes until golden brown on edges.
Add garlic-herb paste, sherry and 2 tbs water. Cook an additional 2-3 minutes until herbs mellow and liquid is absorbed.
Add 2 cups water to pan. Cover and bring to a simmer. Turn heat to low and cook until water is absorbed, about 15 minutes.
Turn off heat and let rest for 10 minutes.
Fluff with a fork and serve.