Another trip to the recipe folder! This week's installment comes from Mark Bittman, courtesy of the New York Times.
I'm always on the lookout for new and healthy ways to use chicken, and I had a lot of spinach to use up. I also substituted walnuts for pine nuts, because pine nuts are expensive. The only special equipment this calls for is a meat pounder, but I find a rolling pin works just as well.
- 1-1/2 to 2 pounds chard
- 5 tablespoons olive oil
- 1 tablespoon chopped garlic
- Chopped fresh parsley leaves for garnish
|Since I was using spinach, which is very tender, I just wilted the leaves in low-fat cooking spray|
|The aroma at this stage was unbelievably yummy. I could have eaten it right then.|
|Looking at the picture, I probably didn't get them thin enough, but my arm was tired.|
|The ugliest sausages in the world.|
|Didn't have any parsley, but it didn't matter. Very good!|