The chicken is sauteed with onion, garlic, and sage. I used both the stems and leaves of the chard. They have different textures, and I like the contrast. The chard stems are cooked in the bacon fat, then the greens and some rice vinegar added to steam and wilt. I breaded the okra in seasoned cornmeal, then fried in hot canola oil.
Garlic-Sage Chicken1 lb. boneless skinless chicken breast, cubed
2 Tbsp. olive oil
1/2 medium yellow onion, diced
12 large fresh sage leaves, cut into thirds
1 Tbsp. minced garlic
salt and pepper to taste
Toss chicken cubes with kosher salt and fresh ground black pepper. In a medium-hot pan, add olive oil and chicken. Saute until browned, but not completely cooked. Add onion and sage, cook until onion is nearly translucent, then add garlic. Cook until chicken is done, but still moist.
Crispy Fried Okra1/2 lb. fresh okra
1 cup fine cornmeal
1 Tbsp. kosher salt
1/2 tsp. chili powder
1/4 tsp. cayenne powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 egg, beaten
canola oil for frying
Trim okra, then cut into approximately 1/2 inch long pieces. Mix cornmeal, salt, and spices in a bowl. In a small saute pan, add about 3/4 inch of canola oil. Heat to 370 degrees. Toss okra with egg, then cornmeal mixture, until well coated. In small batches, fry okra until brown and crispy. Be careful not to crowd the pan.
Rainbow Chard with Bacon2 bunches rainbow chard
1/4 lb. bacon, diced
1/4 cup rice wine vinegar
Chop chard into 1 inch long pieces, keeping stems and leaves separate. In a stock pot on medium heat, cook bacon until fat is rendered and bacon is crispy. Remove bacon. Cook stems in bacon fat until tender. Add leaves and vinegar, put on lid. let steam until chard is wilted. Return bacon ton pan and toss.