Growing up, golumbki (pronounced ga-WUMP-ki) frequently graced our dinner table. Beef and rice, wrapped in cabbage leaves and baked in tomato sauce, would arrive to the table alongside bottles of ketchup and cider vinegar. Babci (my Polish grandmother) or Cioci Mary (her sister) would send them home in a casserole dish, or Mom would wrap and bake them in our kitchen. In case of emergency, there was always a foil pan tucked away somewhere in the basement freezer.
While this may seem the obvious origin for combining earthy chard, spicy chorizo and herbed rice, it’s not.
The recipe began with a bag of young Rainbow Chard leaves from Gardener’s Gourmet. The grounded, green flavor begged for fat and spice, bestowed by Mexican Chorizo sausage, smokey with pimentón, from the meat case at Canales. Deborah Madison’s Vegetarian for Everyone pointed to pairing cilantro with chard, which reminded me of arroz verde – rice infused with a paste of fresh herbs. The resulting pairing, splashed with Sapore’s Cava Rosé vinegar, was delicious. A kitchen victory!
Maybe I’ll try it with ketchup.
Chorizo and Chard with Green Rice
- 1 tbs olive oil
- 3 Mexican Chorizo sausages
- 1 medium onion, diced
- 1 pound young chard
- 1 tsp Sherry or Cava Rosé* vinegar
- 1/4 cup chopped cilantro
*A new arrival at Sapore Oil and Vinegar.
- Warm oil in a large skillet. Remove sausage from casings and add to pan.
- Cook, crumbling sausage until browned. Remove sausage from pan with a slotted spoon.
- Add onion to pan and cook until softened, 3-5 minutes.
- Add chard to pan and cook until wilted.
- Return sausage to pan, with vinegar and cilantro. Mix.
- Season to taste with salt, pepper and additional vinegar.
- 1 clove garlic
- 1 cup mixed herbs like cilantro, parsley and chives
- 2 tbs dry sherry
- 1 tbs olive oil
- 1 cup rice
- Place garlic, herbs and sherry in a blender or food processor with 1/4 cup water. Purée.
- Warm olive oil in a 2 quart saucepan over medium-low heat. Add rice and cook 3-5 minutes until golden brown on edges.
- Add garlic-herb past and cook an additional 2-3 minutes until herbs mellow and liquid is absorbed.
- Add 2 cups water to pan. Cover and bring to a simmer. Turn heat to low and cook until water is absorbed, about 15 minutes.
- Turn off heat and let rest for 10 minutes.
- Fluff with a fork and serve topped with Chorizo and chard.