My stomach started growling feed me. I didn’t know what it wanted to eat because it didn’t tell me. Standing in front of the refrigerator with the doors wide open, I started scanning the occupants. There was half a cabbage, two bunches of rainbow chard and grass-fed beef brats. It was a toss-up between the cabbage and chard. The chard won.
I decided to slice the brats in bite size pieces and cook it with the chard. Home Run!
First I combined the chopped chard stems and brats and sautéed together in coconut oil until stems were tender. Seasoned with a little sea salt and pepper and added the chopped leaves and topped with a lid for a few minutes. After the leaves began to wilt I gave it a stir and added a tablespoon of butter. The lid went on again for a few minutes. Removed the lid and seasoned with a little more salt and pepper and a small amount of red pepper flakes.
I was so hungry that I inhaled a small plate of brats and chard-nothing else. Delicious!
For dinner I will add sweet potato fries.If I feel energetic I might make corn muffins.
I made this dish up as I went along. That’s what I consider fun cooking. Check picture out.
Do you cook? Do you always follow a recipe or create one of your own.
2 thoughts on “Creative Cooking of an Amateur Chef”
That looks good.
Taste good too. It’s healthy also. The chard is organic and meat is from the farmer. I made sweet potato fries. Didn’t make corn muffins.