{"id":94,"date":"2015-01-26T02:28:54","date_gmt":"2015-01-26T02:28:54","guid":{"rendered":"https:\/\/thursdayschild.me\/?p=94"},"modified":"2015-01-26T02:28:54","modified_gmt":"2015-01-26T02:28:54","slug":"swiss-chard-with-leeks-and-preserved-lemon","status":"publish","type":"post","link":"https:\/\/thursdayschild.me\/?p=94","title":{"rendered":"Swiss Chard with Leeks and Preserved Lemon"},"content":{"rendered":"<p>I can never resist beautiful Swiss chard, especially w<img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-89 alignright\" src=\"https:\/\/thursdayschild.me\/wp-content\/uploads\/2015\/01\/c338c2e1-9982-41ac-b593-de1db0b9bc8d.png\" alt=\"c338c2e1-9982-41ac-b593-de1db0b9bc8d\" width=\"234\" height=\"234\" \/>hen it&#8217;s both fresh and on sale. \u00a0The stems were still red and unblemished, and the leaves were plump, not wilted (although wilted can usually be revived with a cold water bath).<\/p>\n<p>I chopped the stems and tore the leaves after washing thoroughly. \u00a0Washed and sliced the leeks, then sauteed them with salt. \u00a0After about 5 minutes, I added the chard stems. \u00a0When they started to dry out, I added a little water.<\/p>\n<p>Once everything softens up nicely, I piled the chard leaves high, then smooshed the lid down on the pan. \u00a0Simmered\/braised for about 8-10 minutes, and while that was cooking, I chopped a couple of pieces of preserved lemon. \u00a0Once the greens were gently cooked, I added the preserved lemon and turned the leaves with tongs. \u00a0I left the pan on the heat for a couple more minutes.<\/p>\n<p><a href=\"https:\/\/thursdayschild.me\/wp-content\/uploads\/2015\/01\/0c1c5cdc-0fa8-4781-8d17-419f0e3f3b2f.png\"><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-90 alignleft\" src=\"https:\/\/thursdayschild.me\/wp-content\/uploads\/2015\/01\/0c1c5cdc-0fa8-4781-8d17-419f0e3f3b2f.png\" alt=\"0c1c5cdc-0fa8-4781-8d17-419f0e3f3b2f\" width=\"241\" height=\"241\" \/><\/a><\/p>\n<p>This is a really quick way to cook greens. \u00a0If you don&#8217;t have preserved lemon, you can add a bit of lemon juice. \u00a0One of my favorite things to add is hot pepper sauce (vinegar) to my greens after serving.<\/p>\n<p>Tonight&#8217;s dish was served with<a title=\"Turmeric Falafel + Cilantro Tahini\" href=\"http:\/\/theplantstrongvegan.com\/lets-eat-baked-turmeric-falafel-cilantro-tahini-sauce\/#comment-4426\" target=\"_blank\"> Turmeric Falafel + Cilantro Tahini<\/a>. \u00a0Confession: \u00a0I don&#8217;t like Tahini. \u00a0Instead, I added juice from the preserved lemon jar to Greek yogurt, threw in cilantro and salt, and mixed well. \u00a0It was perfect with the Falafel, which I flattened into medallions. \u00a0 If you check out the link to the Plant Strong Vegan&#8217;s blog, you&#8217;ll see much prettier photos than the one below!\u00a0<a href=\"https:\/\/thursdayschild.me\/wp-content\/uploads\/2015\/01\/f19ecea9-e926-4788-934e-6eaabcdb19ac.png\"><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-93 alignright\" src=\"https:\/\/thursdayschild.me\/wp-content\/uploads\/2015\/01\/f19ecea9-e926-4788-934e-6eaabcdb19ac.png\" alt=\"f19ecea9-e926-4788-934e-6eaabcdb19ac\" width=\"195\" height=\"195\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I can never resist beautiful Swiss chard, especially when it&#8217;s both fresh and on sale. \u00a0The stems were still red and unblemished, and the leaves were plump, not wilted (although wilted can usually be revived with a cold water bath). I chopped the stems and tore the leaves after washing thoroughly. \u00a0Washed and sliced the&hellip; <a class=\"more-link\" href=\"https:\/\/thursdayschild.me\/?p=94\">Continue reading <span class=\"screen-reader-text\">Swiss Chard with Leeks and Preserved Lemon<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-94","post","type-post","status-publish","format-standard","hentry","category-recipes","entry"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pejBSQ-1w","_links":{"self":[{"href":"https:\/\/thursdayschild.me\/index.php?rest_route=\/wp\/v2\/posts\/94","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thursdayschild.me\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thursdayschild.me\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thursdayschild.me\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thursdayschild.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=94"}],"version-history":[{"count":1,"href":"https:\/\/thursdayschild.me\/index.php?rest_route=\/wp\/v2\/posts\/94\/revisions"}],"predecessor-version":[{"id":95,"href":"https:\/\/thursdayschild.me\/index.php?rest_route=\/wp\/v2\/posts\/94\/revisions\/95"}],"wp:attachment":[{"href":"https:\/\/thursdayschild.me\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=94"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thursdayschild.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=94"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thursdayschild.me\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=94"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}