Part of the fun (and part of the challenge) of our CSA farmshare is figuring out ways to use up all the fresh vegetables (many of which we’ve never used before) so none of the food goes to waste. We’ve been getting tired of the chard salads, so this side dish was an opportunity to try something new. When we made spring rolls for the picnic (see recipe here) we had a ton of leftover carrots and cabbage. So, I googled around a bit and adapted a couple of recipes (original recipes here and here). The carrots & chard was alright, although R. and I both agreed that the sauce could be improved. We discussed perhaps a more lemony/peppery flavor, instead of the spiciness that almost overpowered our delicious fresh carrots. The cabbage dish, however, was wonderful. The fresh garlic we had, along with the ground pepper and sea salt made for a surprisingly nuanced taste with the just slightly carmelized vegetables. We’ll definitely make it again!

Chicken Cabbage Saute


  • 1 tablespoon olive oil
  • 1 large yellow onion (chopped finely)
  • 5 garlic cloves (chopped)
  • 1/2 head cabbage (sliced and cut into 1 ” chunks)
  • 1/4 cup chicken broth
  • 2 boneless skinless chicken breasts (6 oz cut into 1-inch pieces)
  • 3/4 teaspoon ground sea salt
  • 1/4 teaspoon ground pepper


1. Heat oil in large pot over medium high heat.
2. Add garlic and chicken, saute until chicken is no longer pink.
3. Add onions, saute until onions are translucent.
4. Add cabbage, saute until cabbage is soft, about 5 minutes.
5. Add chicken broth and reduce heat to medium. Cover and cook about 7 minutes or until cabbage is tender.
6. Increase heat to medium high and saute 2 minutes or until liquid evaporates.

Done! It looks kinda gross, but trust us–it tastes fantastic.


Spicy Carrots & Chard


  • 3 tablespoons of olive oil
  • 1 clove of Garlic
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1/4 lb Swiss Chard
  • 3 carrots


Warm olive oil in small saucepan, with cayenne, paprika and garlic. Just as garlic browns remove from heat & set aside.

Wash chard, separate leaves from the stems and then cut the leaves into large pieces. Peel carrots, slice thinly on the diagonal, then into narrow strips.

In a large pan of boiling water, briefly cook chard stems and carrots until tender. Cook the chard leaves quickly in water and drain in a colander and then press the leaves with a wooden spoon to remove excess water. Mix all the vegetables together and season with salt and pepper. Dress with the cayenne/garlic oil.