Last weekend I picked up some fresh cut peonies at my local grocery store. Sitting on my kitchen window sill, they look gorgeous in my white enamel water pitcher.
During the week, I’ve lost a few blooms. I come home and they’ve dropped their petals, usually all over the floor. Still, didn’t mind cleaning up the petals. Prettiest mess I’ve ever seen.
On the same grocery trip with the peonies, I also stocked up on my green veggies, specifically rainbow chard, collard greens and broccoli. I’ve been trying to do more green-centric meals at home. If you follow me on Instagram (@lizlundblad) you’ll know I had several dates with kale in the past few weeks.
Growing up we didn’t really cook greens. It just wasn’t something we did. I probably should be grateful because we would have likely “boiled the piss out of ’em,” thus creating such a distaste within me that I wouldn’t eat them now.
And I love my greens. I really dig the bitter edge they have, which is why I’ve paired them here with mushrooms. The earthy and bitter go well together, but then you have to pick up the flavor profile from the dirt. So I added some heat from dried chili pepper and hit of acid from a lemon.
I topped it with some fresh ricotta I also bought at the store. This was really mild and took the edge off the bolder flavors. I didn’t include salt or pepper in this recipe because I am notorious for under salting my food. I just prefer less salty foods, but add seasonings to your taste.
All in all, this only took about 20 minutes to make. It’s what my parents call a “throw at you supper.” Enjoy!
Mushroom & Rainbow Chard over Soba Noodles, serves 2
1 pint button mushrooms, sliced
1/2 bag Rainbow Chard, washed and chopped into bite-size pieces
1 large clove garlic, grated into a paste
1/2 tsp. dried red pepper flakes
2 tsp. olive oil
1/4 cup white wine or water or veggie stock
2 Tbs lemon juice
3 oz soba noodles (Dry measurement photo below)
freshly boiled kettle of water
fresh ricotta cheese, for serving
1. Heat the oil in a 10-inch sauté pan. Add the mushrooms and cook until they start to brown. Add the garlic and chili pepper flakes. Cook for 2-3 minutes. Add the wine and let it cook and reduce for 7-10 minutes.
2. While the sauce comes together, place the dried soba noodles into a large bowl. Pour a freshly boiled kettle over them and let them cook and soften. This method seems the best with the soba noodles I purchased. The package I had is 12 ounces and handily comes separated into four bundles of 3oz portions. If your pasta is loose and you want to portion it out, make a ring with your thumb and index finger. A two-ounce portion will be about a diameter of a US quarter. A three-ounce portion will be able the diameter of a US half dollar coin.
3. Add the washed and chopped chard to the sauté pan. Turn it in the wine sauce and let it wilt a bit, but don’t over cook it to the point that it breaks down. You still want some bite to the greens. Squeeze fresh lemon juice over the top.
4. Add the noodles to the mushrooms and chard, and turn to coat with the light sauce. Serve warm with a crumbling of fresh ricotta cheese. Feta would also be a good choice.