Creative Cooking of an Amateur Chef

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. Beef Brats and Rainbow Chard

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.

Published by

emmalmoore

I'm an unconventional writer who never knows how the project is going to turn out until it's finished. The project could be an article, short story, poetry or photography. For me that's the blessing of creativity. Come along with me as we embark on an adventure. Enjoy the ride.

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