6 small to medium sized chard leaves (such as rainbow chard), rinsed and stems removed
1T coconut oil
1 large shallot, finely minced
1 clove garlic, finely minced
1 medium delicata squash, rinsed well, halved, seeds removed and cut to pieces about 1 inch in size
2 large or 4 medium size beets, greens rinsed and reserved and beets peeled and chopped 1 inch cubes
1 tsp. salt
1/2 tsp. fresh ground pepper
1/2 tsp. ground cardamom seeds
1/2 tsp. ground ginger
2 tsp. orange zest
juice of 1/2 orange
2 tsp. honey
4 large dates, pitted and chopped fine
fresh parsley or cilantro for garnish if desired
crumbled chevre or other creamy cheese for garnish if desired
Instructions
In large, deep-side saute pan with lid, heat
coconut oil over medium heat. Add shallots and
garlic and saute for several minutes until fragrant
and softened.
Add beets, squash, salt, pepper, cardamom and
ginger and saute for several minutes, stirring
regularly.
Add juice of orange, honey, dates and chop up beet
greens to add to pan. Stir well, cover pan with
tight-fitting lid and allow to cook for 5 - 8
minutes.
Stir mixture and check for doneness. Vegetables
should be firm but fork tender. Continue to cook
for several more minutes if needed. Add orange
zest and fresh parsley/cilantro.
Fill each Chard Leaf with about 2T mixture and
garnish with crumbled cheese if desired. To eat,
tuck edges around filling and enjoy like a soft
taco.
Originally Submitted
1/21/2016
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