Like something from Little Shop of Horrors, which I've never seen but would most certainly hate.
This week my fridge is bursting with beautiful spring greens from the Brookside Farmers’ Market. For Sunday night dinner, I pulled the colossal Swiss chard to accompany a well-marbled pork chop from the new Natural Grocers (which is like Whole Foods, but not quite) in Overland Park.
I sauteed the chard with onions, garlic, and olive oil. Boom. I also roasted canned chickpeas (drained, oiled, salted) in the oven for 30 minutes, which dried them to a nice toothy texture — like CornNuts, but good. Boom, boom. For the chop, I rubbed it with Madras curry, salt, pepper, and garlic, grilled it hard on the grill and topped it with a tomato-raisin chutney. Boom, boom, boom.
Curry-rubbed pork chop with roasted chickpeas and sauteed Swiss chard
