Sunday November 18Swiss chard and poblano peppers were among the last survivors in our garden, so this recipe sang out to us from the pages of this December's issue of Food & Wine.
It's billed as one of "7 amazing sides" (a word we dislike), but it's hearty enough to be a vegetarian entrée, sort of a posole without pork. One hint, though: the recipe as written contains no added liquid, but it really needs some. We reserved the liquid from the can of hominy, and added it as needed after the chard stems had gone in. The result was still stewy rather than souplike, and very tasty. Not to mention the antioxidants and other healthful stuff you get from all these vegetables, which we won't, because as you may have noticed, we don't care. We eat good food because it's good.
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