1 (8-ounce) container Cut ‘N Clean Greens Organic Rainbow Chard
1 small head cauliflower
3 cloves garlic
1-3 Thai chilies, stem removed (start with 1 if you're not sure how strong they are)
1 medium yellow onion, coarsely chopped
1-inch piece of ginger, cleaned and coarsely chopped
1-3 tablespoons Thai fish sauce (start with smaller amount if you aren't sure)
1 lime, juiced
1 tablespoon brown sugar
Prepare cauliflower by removing florets from main stem. Place florets in a bowl.
To the bowl of a food processor, add garlic, chilies, onion and ginger. Grind to a paste.
Heat a large sauté pan, add a splash of oil, heat, and then add spice paste. Cook and stir for 1-2 minutes. Don’t brown it. Add cauliflower florets to the pan and toss until coated with the paste. Add enough water to come halfway up the cauliflower florets (about 3/4-1 cup if using a 12-inch pan). Cook 3 minutes.
Add fish sauce, lime juice and brown sugar. Cook until dissolved. Add Swiss chard and toss with the mixture. Cook for about 2 minutes. The chard should remain fairly bright green.
Taste and adjust seasoning, adding more fish sauce or salt and pepper to your liking. The resulting dish should not be soupy, but more like a sauce for the cauliflower and chard.
Recipe and photo by Judy Lyness, Two Broads Abroad