Somewhere along the line (over the last few days) I saw a photo of a Sauteed Swiss Chard dish and I couldn't get it out of my head. When I was able to get to the grocery store, the freakin Swiss Chard had been completely ransacked! There was none available.. so a quick google of [Swiss Chard Substitution] told me I could use Mustard Greens.
Not gonna lie, I was bummed I couldn't try my dish with the actual Swiss Chard, but it doesn't even matter because the end result was still DELICIOUS.
This was also incredibly quick to make - granted, I took a bit longer on purpose, because I wanted to make sure I was doing it correctly and I didn't want to burn anything.
D I R E C T I O N S
1 Pot for Boiling Orzo 1 Deep-Walled Frying Pan with Lid Medium to Medium-Low Heat
- ORZO - start boiling your water for the Orzo. I'm not that familiar with Orzo in particular, so even following the package instructions, it didn't seem to be done by the recommended time... so, I just sampled a piece every so often (while continuing the other steps) until it reached the texture I like. Once it does get to your preferred texture, promptly remove from heat and drain. You can leave it in the strainer, just make sure you stop the cooking process.
- ONIONS & PROSCIUTTO - in your deep-walled pan, prep with a touch of Pam and set your stove-top to Medium or Medium Low so you don't scorch anything. In a splash of olive oil (and minced garlic if you're feelin' fiesty), start to sautee your onions & prosciutto. Lightly dust with black pepper. When onions are starting to turn clear-ish and the prosciutto is beginning to get crispy, it's time to go to the next step.
- BEANS - generally, I drain and rinse my beans... just because the bottom of the can has a tendency to be a little "muddy." Add to your onions & prosciutto mix and stir well. Allow a few minutes of simmering together so the beans can pick up some of the flavors.
- GREENS - add a heaping handful to sauteed mix and give a good stir. Cover, allow to steam/wilt and then repeat with another heaping handful of greens. Continue until all greens have been added, making sure to mix well between each batch.
- BROTH - drizzle about 1 teaspoon of Chicken Broth Concentrate over entire mixture, then dilute with about 2oz of water. Add the drained orzo into pan, mix well. Replace cover, reduce heat, and let simmer for a few minutes. I generally try to season with Chicken Broth instead of straight salt, as most of the items already have sodium contents.
- DONE - garnish with a sprinkle of some shaved parmesan cheese.
I began my fascination with Sauteed Greens shortly before I started venturing into Keto. The more research I do, the more I realize I am walking more of the Clean Keto path and not "Dirty Keto." Taking this into account, there is some ways I can still implement this recipe, with a few adaptations - like cutting the amount of orzo I use and maybe only using half the can of beans.
Either way, I will keep playing this recipe to see how I can manipulate the best ratio of Macros.