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Healthy Mediterranean Cooking at Home

Category Archives: Low Carb

Beef Rolls
1 1/2 lbs boneless beef top sirloin or top round, cut into 4-6 thin slices
4-6 slices of prosciutto
Olive oil
1 cup mozzarella cheese, shredded

Filling
2 tablespoons grated parmesan cheese
2 garlic cloves, chopped
2 tablespoons parsley, chopped
1/4 cup onion, chopped fine
1/4 cup finely chopped bell pepper

Sauce
2 tablespoons olive oil
1/4 cup finely chopped onion
1/4 cup minced carrots
1/4 cup minced celery
1 garlic clove, minced
1/4 teaspoon red pepper (chili) flakes
One container (26-28-ounces) Italian finely chopped tomatoes
1/2 cup dry red wine
2 bay leaves
1 teaspoon dried Italian seasoning
1 teaspoon salt
4 large basil leaves, torn into small pieces

Directions

Beef Rolls
Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until very thin, about 1/4 inch thick. Drizzle each with olive oil and sprinkle with salt & pepper. Lay a slice of prosciutto on each one.

Mix together the parmesan cheese, onion, bell pepper, garlic and parsley and sprinkle evenly on top of the beef slices with prosciutto.

Roll up the slices, tucking in the ends and tie with kitchen string.

Heat the olive oil in a large deep skillet over medium heat. Cook the beef rolls until browned on all sides, about 15 minutes. Remove from the pan with a slotted spoon to a plate and set aside.

Sauce
If needed add some more olive oil to the pan then add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes.

Add the garlic and stir. Add the red wine and cook, stirring up any browned bits stuck to the bottom of the pan, about 2 minutes.

Add the tomatoes, salt, bay leaves, Italian seasoning and red pepper flakes.

Place the beef rolls back into the sauce, turn heat to low and cook at a simmer until beef is tender 1.5 – 2 hours. Remove the bay leaves.

Sprinkle the rolls with the mozzarella and basil leaves, cover the pan and cook for 2 minutes longer.

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Smoky Eggplant Dip with Pita Chips

Ingredients

One Italian eggplant (about 1 pound)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 garlic clove
1 tablespoon tahini paste
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Za’atar dry spice, for garnish

Pita Chips
8 large pita rounds, cut into triangles
2 tablespoons za’atar dry spice
1/2 cup extra-virgin olive oil
Kosher salt

Directions

Split the eggplant in half through the stem and score the flesh. Drizzle with olive oil and season with salt. Grill the eggplant on a very hot grill pan or outdoor grill until the skins are wrinkled and black and the flesh side is charred.
When the eggplants are cool enough to handle, cut off the tops and scoop the flesh from the skin into a processor bowl.
Add the garlic, tahini, lemon juice, paprika, salt and cayenne pepper and puree until smooth. Add the olive oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with a drizzle of olive oil and a sprinkling of .za’atar.

To make pita chips.
Preheat the oven to 375 degrees F. Put the pita triangles on two rimmed cookie sheets. Combine the za’atar spice mix and extra-virgin olive oil in a bowl or jar and drizzle over the pita. Bake for 10 to 15 minutes until crispy.

Grilled Stuffed Yellow Squash

4 servings

Ingredients

2 large yellow squash
1 garlic clove, grated
2 scallions, minced
1 celery stalk, chopped
1/2 cup minced sun-dried tomatoes in olive oil
2 tablespoons sun-dried tomato oil (from the jar)
5 sage leaves, minced
1/4 cup jarred deli pepper rings, minced

Directions

Cut the squash in half lengthwise. With a grapefruit spoon, scoop out the squash flesh, leaving about a ¼ inch thick shell. Chop the squash flesh.

In a small skillet heat the sun-dried tomato oil over low heat. Add the garlic, scallions, and celery and cook until tender, 2-3 minutes. Add the squash flesh and saute until the squash is completely cooked and soft. Add the sage, sun-dried tomatoes and pepper rings, Stir and remove the pan from the heat. Cool to room temperature.
Fill the squash boats evenly with the stuffing.

Heat an outdoor grill to high and oil the grill grates. Turn the heat down to medium and place the squash boats on the grill, close the lid and grill for about 15 minutes until the shells are softened and the top of the stuffing is beginning to brown.

Swiss Chard Quiche

6-8 servings

You will need a 10-inch glass pie pan that is 2 inches deep.

Ingredients for Press in the Pan Pie Crust
1 ½ cups all-purpose flour or For Low Carb or Gluten-free Crust: 1 ½ cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon sugar or low carb sugar substitute
1/4 teaspoon baking powder
1/3 cup vegetable oil
4 tablespoons cold water

Ingredients for the Filling
One large bunch of Swiss Chard
Salt and black pepper to taste
1 tablespoon olive oil
4 whole scallions (green onions) diced
1/2 cup heavy (whipping) cream
6 large egg
2 cups shredded cheddar cheese

Directions

Wash the chard and remove the stems. Save the stems for soup. Cut the leaves into smaller pieces. Heat the one tablespoon olive oil in a skillet and add the chard leaves. Cook just until wilted. Season with salt & pepper. Set the pan aside.

Preheat the oven to 350 degrees F

Coat a deep dish 10-inch glass pie plate with cooking spray. Place the flour, salt, sugar, and baking powder in the pie pan. Mix with a fork. Combine the vegetable oil and water in a measuring cup. Pour over the flour mixture in the pie plate. With the fork incorporate all oil mixture into the flour until it is completely moit=st. With your hands, press the mixture across the bottom and up the sides of the pie plate.

Prebake the crust in the oven for 10 minutes.

Beat the eggs in a medium bowl and add the cream.

Remove the pie pan from the oven and place the scallions on the bottom crust. Top with 1 cup of the cheddar followed by the wilted chard. Pour the egg mixture over the chard and sprinkle the top with the remaining one cup of shredded cheddar.

Bake in the center of the oven for 45 minutes until puffed and golden brown. Cool 15 minutes before cutting.

Noodles with Grilled Italian Sausage

2 servings

Ingredients

1/2 lb spicy Italian Sausage
Olive oil spray
2 oz thin spaghetti
1 zucchini, about 8 oz
1 yellow squash, about 8 oz
2 cups homemade marinara sauce
½ cup grated parmesan cheese

Directions

Prepare an outdoor grill with an area for indirect heat. Coat the sausage with olive oil cooking spray. Place the sausage over indirect heat and cook until golden brown on the outside and cooked through, about 30 minutes, turning them over after 15 minutes. Remove to a plate and cut into two-inch pieces

Using a spiralizer to make noodles with the zucchini and squash. Place on paper towels to remove the moisture.

Bring a pot of salted water to a boil and cook the spaghetti al dente. Drain.

Combine the marinara sauce and grilled sausage in a saucepan and heat.

To assemble: In the pot that the spaghetti was cooked, place half of the hot marinara sauce. Add the vegetable noodles and spaghetti. Stir gently and heat.
Divide the noodles into two pasta bowls, top with sausage and remaining sauce. Garnish with cheese and serve immediately


Pacific Dover Sole is a Pacific Ocean flatfish from the flounder family which is found in the waters from Baja California to the Bering Sea. It takes its name from a resemblance to the common sole of Europe, which is called Dover Sole and is usually not available in the U.S.  The Monterey Bay Aquarium Seafood Watch lists Pacific Dover Sole from California, US West Coast, and Alaska fisheries as a “Best Choice” selection.

Pacific Dover Sole is a meaty fish fillet with a delicate flavor. When it comes to cooking, simple preparations are best. A classic Meuniere is the usual preparation, but I prefer to make Sole Francaise. Here is my recipe along with some seasonal side dish recipes to round out the dinner menu.

Sole Francaise

Ingredients

3 tablespoons all-purpose flour or gluten-free flour
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup grated Parmesan cheese
4 4-oz sole or flounder fillets
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
Juice of 1 lemon
2 tablespoons chopped fresh parsley

Directions

In a shallow bowl, whisk the eggs together with Parmesan cheese Add the flour to a second shallow dish and add the salt and pepper.
In a medium non-stick skillet, heat the olive oil over medium-high heat and then add the butter.
Dredge the fillets in the flour, coating them on both sides and then dip them into the egg-cheese mixture. When the butter is melted, add the fillets and until browned, 1 ½ minutes.
Turn carefully with a long, wide spatula and cook on the other side for an additional 1 ½ minutes.
Remove the fish to a warmed serving platter.
Add the lemon juice to the pan, and stir to absorb the liquids in the pan. Pour the sauce over the fish, sprinkle with parsley and serve immediately.

Asparagus Wrapped in Prosciutto

Ingredients

1 bunch thin asparagus spears, woody ends removed
6 very thin slices Prosciutto de Palma
Olive oil
Coarse black pepper

Directions

Bundle asparagus together in small batches ( I made 6 bundles with 6 asparagus in each) and wrap one slice of prosciutto around each bundle.

Place the bundles in an oiled baking dish. Sprinkle the bundles with olive oil and black pepper. Roast in a 425 degree F oven for 20-25 minutes.

Italian Style Spaghetti Squash

Cook the squash a few hours earlier, so it will be cool enough to handle.

Serves 4

Ingredients

1 spaghetti squash, about 1 1/2 pounds
2 tablespoons extra virgin olive oil
2 large garlic cloves, sliced thin
1/4 cup finely chopped fresh sage leaves
Salt and freshly ground pepper to taste

Directions

Preheat the oven to 375 degrees F. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil and place the squash on top.

Bake for one hour or until the squash is soft and easy to cut with a knife. Remove from the heat and allow to cool until you can handle it.

Cut in half lengthwise and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from the squash and place in a bowl.

Run a fork through the flesh to separate the spaghetti-like strands. Set aside half of the spaghetti squash strands for another recipe.

Heat the oil in a large, heavy skillet over medium heat and add the garlic and sage.

When the garlic begins to sizzle and turns golden stir in the squash strands. Season to taste with salt and pepper.

Toss all together over medium heat until the squash is infused with the garlic, sage and oil, about 3-4 minutes.

Remove to a warm serving dish and serve.


 

Rhubarb is technically a vegetable, but its culinary use is very much like a fruit. Traditional rhubarb has thick, green stalks while hothouse rhubarb has thinner stalks with bright red and pink colors. The brighter the color, the more tart the flavor seems to be. If you’ve ever wondered why rhubarb seems to be paired with strawberries all the time, it’s because the sweetness of the strawberries helps to balance out rhubarb’s tart flavor.

Rhubarb comes into season in April, peaks in April and May, and is available through summer. When choosing rhubarb, look for firm, crisp stalks, and shiny skins. Avoid stalks that are limp with blemishes and split ends. Look for small leaves, which indicate a younger plant, but don’t eat them — the leaves contain oxalic acid, which is toxic.

Remove the leaves from the rhubarb stalks before you store them. Don’t cut the stalks until you are ready to use them, or the rhubarb will dry out. Uncut stalks can be stored in the refrigerator for up to a week when sealed in a plastic bag. If you want to cut the stalks in advance, you can freeze them in an airtight bag or container.

Cut the stalks into whatever size pieces you need for a recipe. For desserts, this is usually between 1/4-inch and 1/2-inch. Avoid cooking rhubarb in aluminum, iron, or copper pans because the acidity of the rhubarb will react with these metals, leading to discoloration of your cookware. Instead, choose pans that are made of enameled cast iron, anodized aluminum, non-stick coated aluminum, or glass.

Rhubarb is good in pies, crisps, and cobblers. We also like it mixed with strawberries.

Strawberry Rhubarb Bars

Makes 16 servings

I like baking bar recipes in a 7×11 glass baking dish because bars seem to cook more evenly. You may also use a 9-inch or an 8-inch baking pan and adjust the baking time. This recipe is easy to adapt to special diets.

Filling
2 cups diced rhubarb
2 cups chopped strawberries
1/4 cup water
1 teaspoon fresh lemon juice
1/4 cup coconut sugar, a sugar substitute for baking or regular granulated sugar
1/2 teaspoon ginger
1 tablespoon arrowroot powder, cornstarch or 1/4 tsp xanthan gum

Crumb Crust
2 cups finely ground almond flour (I use Bob’s Red Mill)
1/2 teaspoon cinnamon
1/3 cup coconut sugar, a sugar substitute for baking or regular granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and diced

Directions

Make the filling first by combining the rhubarb, strawberries, water, lemon juice, sugar and ginger in a medium saucepan over medium heat. Cook, stirring frequently until the mixture boils. Cook until the fruit is very soft. Remove the pot from the heat and sprinkle with the xanthan gum and whisk quickly to combine. Cool the mixture in the refrigerator while you make the crust.

Preheat the oven to 350 degrees F and coat a 7×11 inch glass baking dish with cooking spray.

Make the filling by combining the almond flour, sugar, cinnamon, and salt. Add butter and cut in with a pastry blender until the mixture is crumbly and the butter is cut into tiny pieces. Press half of the mixture (about 1 ½ cups) onto the bottom of the prepared baking dish and bake 15 minutes, or until the edges turn crispy and golden.

Spread the cooled filling over the baked bottom crust and sprinkle with the remaining almond flour mixture.

Press down lightly with the bottom of a measuring cup.

Bake 45 minutes, or until the topping is crispy and the filling is bubbly. Cool to room temperature. Refrigerate until well chilled before cutting into bars.

 


I recently discovered black soybeans. What are they, you ask?

Black soybeans are very similar to regular yellow soybeans—free of fat and a good source of protein. They are low in net carbohydrates (the number of carbohydrates per serving minus the grams of fiber) and high in protein, fiber, vitamin K, iron, magnesium, copper, manganese, and riboflavin. Half a cup of cooked black soybeans has 1 gram net carb plus 7 grams of fiber (8 grams of total carbohydrate), 11 grams of protein, and 120 calories.

The black variety is higher in some phytonutrients, including antioxidants. The only distinction between white and black soybeans is the color of the hull so any nutritional difference will be found in the black outer shell. Similar to blueberries and raspberries, the dark exterior of the black soybean contains the antioxidants.
You can buy them canned in most supermarkets but I prefer the taste of home cooked.

Cooking Technique

Black soybeans are great substitutes for higher-carb beans, such as black, navy, and pinto beans. They don’t taste soybean-like as the yellow ones do, but rather more like regular black beans. You can substitute them in dishes that call for black beans, such as baked beans, refried beans, bean soup, chili, and 4-Bean Salad.

I learned the secret of how to cook these beans successfully from the Very Well Fit Dieticians’ blog.
Because of their delicate skin and silken texture, black soybeans need to be cooked a bit differently than regular beans. To avoid their getting mushy, it is best to soak the dried black soybeans overnight in salted water. You will use the same water measurements called for in recipes using regular beans, but be sure to add the salt. For one cup of dry black soybeans, soak in 4 cups of water with a 1/2 teaspoon of salt added.

When it’s time to cook the beans, use the same measurements you would normally, except salt the water. So if, for instance, you are using 1 cup of beans (which have been soaked overnight in salt water), add them to a pot with 3 cups of water and 1/2 teaspoon of salt. Bring the beans to a boil uncovered, reduce the heat to a simmer and skim off the whitish-gray foam on top. Add a clove of garlic and half a small onion, cover and cook for 1 1/2 – 2 hours until tender, adding more water if necessary.
Use these cooked beans in a variety of dishes. I tried them in my baked bean recipe and it turned out quite delicious.

Baked Beans

Ingredients

3 slices bacon
1 large sweet (Vidalia) onion, diced
4 cups cooked black soybeans
1 cup low sugar barbecue sauce, see recipe below for homemade
1 chipotle pepper in adobo sauce, diced plus 1 teaspoon sauce
1 1/2 teaspoons liquid smoke
1 teaspoon salt
1/4 teaspoon ground black pepper

Directions

Preheat the oven to 300 degrees F.

In a Dutch oven or oven-ready, flame-proof casserole dish cook the bacon over medium heat until it just begins to crisp. Remove the bacon to a paper-lined plate.

Turn the heat to low and add the onion and garlic to the pot. Continue cooking until the onion softens.

Add the remaining ingredients. Bring to a simmer. Cut each piece of cooked bacon in half and place on top of the beans.

With a lid on, place the bean mixture in the oven. Cook for about 3-4 hours or the until beans are completely tender and the sauce has thickened.

Adjust the seasoning to your taste. They can be served immediately but are better if left to sit for the next day.

Makes 8-10 servings.

BBQ Sauce

Ingredients

26 oz container strained or crushed tomatoes
1 cup water
1/2 cup apple cider vinegar
1/3 cup honey or maple syrup
1 tablespoon lemon juice
2 teaspoons onion powder
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons ground yellow mustard
1 teaspoon smoked paprika
1/2 teaspoon salt

Directions

Combine all of the ingredients in a medium saucepan over medium-high heat.

Stir to combine. Bring to a boil, and then reduce to simmer. Cook, uncovered, until thick about 1 ½ hours. Taste and adjust seasonings.

Store in an airtight container in the refrigerator.


Ripe avocados are typically a dark, almost black color with hints of green when they’re ripe. If you want to use the avocado as soon as you get home, choose one that is dark. If you plan to use one in a couple of days, select one that’s more green. If an avocado looks ripe, you should still feel it to test its ripeness. Hold it in the palm of your hand, and squeeze gently. A ripe avocado should yield to a firm, gentle pressure, but shouldn’t feel overly soft or mushy. Store whole, ripe avocados in the refrigerator.

Breakfast Sandwich

You can vary this sandwich by replacing the tomatoes with smoked salmon or adding bacon or a sausage patty.

For each serving:

1 large egg
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 slice sourdough, whole wheat, or pumpernickel bread, toasted
Half an avocado pitted and skin removed
4 thin slices of a plum tomato
1 slice American cheese

Directions

Heat the butter in a small skillet. Add the egg and cook over easy or the way you like to cook eggs.

Place a slice of toast on a small foil-lined pan.

Mash the avocado and season with salt and pepper. Spread the mashed avocado over the slice of toast. Place the tomato slices over the avocado. Top with the cooked egg.

Place the cheese on top of the egg and place the sandwich under the broiler just until the cheese begins to melt. Remove and serve immediately.

Avocado Boats

2 servings

Ingredients

1 ripe avocado, cut in half, pit removed
1 cup chicken salad, recipe below
Chopped chives or chopped cooked bacon for garnish
Lettuce, optional

Directions

Loosen the avocado flesh with a spoon by running the spoon around the shell. Do not remove the avocado from the shell.

Place a ½ cup of chicken salad on one avocado half. Garnish with chives or bacon. Repeat with the second half of avocado. Place on a lettuce leaf, if desired.

Chicken Salad

Ingredients

For the cooking the chicken

2 bone-in chicken breast halves
1 small onion, halved,
1 clove garlic, cut in half
The tops of the celery stalk that will be used in the salad
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups water

Ingredients for making the salad

4 scallions, diced
2 celery stalks, diced tops used for cooking the chicken
3/4 cup mayonnaise
Salt and pepper to taste

Directions

Place 2 cups of water in a medium saucepan. Add the chicken breasts and remaining ingredients for cooking the chicken.

Bring to a boil, lower the heat and cover the pan. Cook the chicken about 15-20 minutes or until they are white through the center.

Drain the chicken over a bowl and save the broth for another recipe. Cool the chicken breasts. Discard the cooking vegetables. Dice the chicken.

Place the diced chicken in a mixing bowl with the remaining ingredients. Mix thoroughly and chill covered in the refrigerator for several hours.

Cobb Salad

2 servings

Ingredients

2 grilled chicken breasts or 2 cups chicken salad (recipe above)
4 slices bacon
Lettuce, chopped (4 cups)
2 ripe plum tomatoes, cored and sliced or cherry tomatoes
1 large ripe avocado, pitted, peeled, and sliced
4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
4 hard-boiled eggs
Blue Cheese or Ranch Dressing
Freshly ground black pepper
3 tablespoons finely chopped chives

Directions

Bring a small pot of water to a boil. Gently lower in 4 large eggs into the water. Turn off the heat and cover the pan. Let the eggs rest in the hot water for 12 minutes.

Drain off the hot water and add ice cubes and cold water to the pot.

Once the eggs are cool to the touch, peel them and set them aside until you’re ready to assemble the salad.

Cook the bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and let cool.

Slice the hard-boiled eggs. Cut the avocado into slices.

Arrange the lettuce on two individual salad plates.

Place the chicken salad (or sliced chicken) on one area of the lettuce, the tomatoes on another followed by the eggs and avocado as you go around the plate.

Place the blue cheese in the center of the plate. Break the bacon into large pieces and place on the salad plates.

Sprinkle with chives and serve with Ranch or Blue Cheese Dressing.

Blue Cheese Dressing

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
3 dashes Worcestershire sauce
2 tablespoons chopped chives
4 ounces blue cheese crumbles
1 dash salt
1/2 teaspoon black pepper

Directions

In a bowl, whisk together the mayonnaise, sour cream, buttermilk, and Worcestershire until smooth. Stir in chives, blue cheese crumbles, salt, and pepper.

Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving.


Beef Pot Roast

Ingredients

3 lb chuck beef roast
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon onion powder
2 tablespoons olive oil
2 cups beef broth

1 large sweet onion, sliced
3 cloves garlic, minced
6 medium carrots, peeled and cut in half
1 cup sliced mushrooms
1 tablespoon arrowroot powder or cornstarch
1 tablespoon cold water

Directions

In a small bowl combine the sea salt, black pepper, paprika, garlic powder, thyme, and onion powder. Mix together. Rub seasoning mixture all over the roast.

Heat a large Dutch Oven over high and add the oil. Sear the roast on both sides until browned.

Pour the beef broth over the roast. Sprinkle minced garlic over the top and add the onions. Bring to a boil, cover, and lower heat to low.

Cook for 60 minutes, turn the roast over and add the carrots and mushrooms. Cover and cook for 2-3 hours more or until the meat is falling apart tender.

Remove the carrots and roast from the pot and place on a serving platter. Cover with foil and let rest while you thicken the gravy.

In a small bowl combine: arrowroot powder and cold water. Stir until mixed.

Bring the sauce in the pot to a boil and pour in the arrowroot powder mixture. Boil and stir until the sauce thickens. Turn down the heat to very low.

Slice the roast and serve with the carrots and hot gravy.

Swiss Chard and Mashed Rutabaga

You may use two Yukon gold or one large baking potato instead of the rutabaga in this recipe.

For the Swiss Chard

2 cloves of garlic, minced
1/2 medium onion finely chopped
2 large bunches of Swiss chard, washed in several changes of water
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste

For the rutabaga

1 medium rutabaga
Salt
1 clove garlic, peeled
2 cups low sodium chicken broth
1 tablespoon olive oil

Directions for the Swiss Chard

Drain the washed chard very well. With a knife, remove the chard stems that run up the middle of each leaf. Cut the leaves into smaller pieces.

Heat the oil over medium heat in a large skillet. Add the onion, garlic, and black pepper.

Heat for 3-5 minutes, stirring occasionally until the onions are tender.

Add the chard leaves and cook, covered, for 5 minutes until the leaves are wilted and brightly colored. Add a tablespoon of water to the pan if it seems like the leaves are getting too dry.

Add salt to taste and set aside.

Directions for the Rutabaga

Peel the rutabaga. Cut into ½ inch diced pieces. Place the rutabaga in a medium saucepan with a cover.

Add the chicken broth, garlic, and a little salt to taste. Bring to a boil and lower the heat to medium. Cover the pan and cook until very soft, about 45 minutes.

Drain the rutabaga over a bowl and reserve the broth for soup. Return the cooked rutabaga to pan and mash with a potato masher. Add the olive oil.

To finish the dish

Stir the mashed rutabaga or potato into the Swiss chard. Heat the mixture over low heat, cover the pan and let the mixture simmer for about 30 minutes until the chard is very tender. Serve with the pot roast.



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