Ratatouille with a swiss chard twist, it’s how we kept our kitchen warm last Saturday during one of those cold, cold Minnesotan days. Luckily, the sun was shining and in just under an hour we had a steaming pot of ratatouille ready to be eaten–with crispy brussels sprouts and ribbons of basil on top, of course! Best part is, ratatouille is delicious served warm, of course, but try it cold, try it with breakfast, lunch, salad, potatoes, what have you. A real trooper, ratatouille!
See the video version of the post!
Ratatouille with Swiss Chard
1/4 c. olive oil
2 onions, chopped
2 bell peppers, chopped
Stems from 1 bunch swiss chard, sliced
2 eggplant, half the skin removed and cubed
3 zucchini, diced
4 cloves garlic, smashed and minced
2 lbs. tomatos (fresh, canned, however you feel)
1 bunch swiss chard leaves, finely sliced
1 Tbs. thyme leaves, finely chopped
1/4 c. coconut oil
1/4 c. Brussels sprouts
1/4 c. basil
Heat olive in a large, heavy bottomed pot over medium heat; add onions and stir well. Once cooked a bit, continue to add each ingredient one at a time (you’re going from longest cook time, the onions, to shortest cook time, the swiss chard) up until and including the thyme. Cover the mixture and turn heat to low–simmer for 40 minutes. Before serving, heat coconut oil in a pan until very hot; add finely sliced brussels sprouts to the hot oil and fry until golden and crispy. Remove from pan and let excess oil drain onto a paper towel. Salt the brussels sprouts, mix with julienned basil and garnish individual servings of the ratatouille. Serves 6-8!
Video filmed by Kyle Kehrwald, my beloved roommate and amazing videographer!