Friday, March 18, 2011

Sauteed Cauliflower and Chard

This is a great dish to complement the Filipino adobo chicken. I had some chard already chopped and waiting to be used, as well as leftover uncooked cauliflower rice from last night's dinner. This was an easy dish to prepare while I reduced the sauce for the chicken. Enjoy!

1 Tbsp coconut oil
1/2 head cauliflower, pulsed in a food processor until it is a rice-like consistency (about 3 cups)
1/2 bunch red chard, roughly chopped (about 4 cups)
1/2 Tbsp chopped shallot
1/4 cup water
1/4 cup coconut aminos

  1. Melt coconut oil in a large skillet over medium high heat.
  2. Add shallots and cauliflower and toast for 5 minutes, uncovered, stirring occasionally.
  3. Add chard, water, and aminos. Stir to combine.
  4. Reduce heat to low, cover, and steam for 5 minutes.
  5. Serve with Filipino adobo chicken.

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