Purple Cabbage and Celery with Quick Pickled Chard Stems
Purple Cabbage and Celery with Quick Pickled Chard Stems
¼ cup rice vinegar
¼ cup water
1 teaspoon kosher salt
½ cup finely diced rainbow chard stems
1 can water chestnuts, diced and drained
4 tablespoons Charred Chive Dulse Sauce, divided
3 tablespoons olive oil, divided
1 small head purple cabbage, cut into wedges
5 celery stalks, sliced on the diagonal, plus leaves
3 rainbow chard leaves, cut into ribbons
3 tablespoons salted butter
Cooked rice (for serving)
If you watched the video, Nettle blanching instructions:
Wearing rubber gloves, trim the nettle leaves from the stems with kitchen shears and set aside. Prepare an ice-water bath in a medium bowl with three cups of water and 6 ice cubes. In a medium pot, boil 4 cups of water; blanch the nettle leaves in the water for 2 minutes, then remove them with tongs or a mesh strainer, and place them into the ice-water bath. Once cooled, pull out the nettles, dry them on a kitchen towel.
¼ cup rice vinegar
¼ cup water
1 teaspoon kosher salt
½ cup finely diced rainbow chard stems
1 can water chestnuts, diced and drained
4 tablespoons Charred Chive Dulse Sauce, divided
3 tablespoons olive oil, divided
1 small head purple cabbage, cut into wedges
5 celery stalks, sliced on the diagonal, plus leaves
3 rainbow chard leaves, cut into ribbons
3 tablespoons salted butter
Cooked rice (for serving)
- In a small sauce pan, over high heat, boil vinegar, water, and salt. Pour over chard stems, let sit until cool.
- Mix together water chestnuts and 1 tablespoon Charred Chive Dulse sauce, set aside.
- Heat 2 tablespoons of olive oil in a large nonstick skillet over high heat. When the oil is hot. Add the cabbage wedges, pressing slightly to ensure good contact with the pan, flip once browned, about 3 minutes. Once charred, remove from pan and place on a cooling rack.
- Add I tablespoon of olive oil to the pan, add celery, sauté for 2 minutes. Add water chestnut mixture and rainbow chard leaves. Add butter and remaining 3 tablespoons of Charred Chive Dulse sauce, turn heat off.
- Add cabbage back into the pan, nuzzle into the pan, and coat with sauce. Add celery leaves. Season with salt as needed.
- Divide rice among bowls, add vegetables, and top with chard stems.
If you watched the video, Nettle blanching instructions:
Wearing rubber gloves, trim the nettle leaves from the stems with kitchen shears and set aside. Prepare an ice-water bath in a medium bowl with three cups of water and 6 ice cubes. In a medium pot, boil 4 cups of water; blanch the nettle leaves in the water for 2 minutes, then remove them with tongs or a mesh strainer, and place them into the ice-water bath. Once cooled, pull out the nettles, dry them on a kitchen towel.