Warm Greens and Young Onions with Scallion Cottage Cheese

These two dishes don't have to be served together by any means, it just happens to be what I felt like eating. But both are surprisingly delicious. (Maybe one of these days I'll stop being so shocked at how tasty health food can be!)

Warm Greens and Young Onions
2 large young onions (just the bulb part of a scallion)
1 T. butter
1 large bunch/3 small bunches swiss chard
1 T. rice vinegar
sea salt & pepper

Slice the onions thin and set aside. Rinse the swiss chard very well (don't worry about drying) and chop roughly, using both the leafy greens and the stems. Toss the swiss chard into a heated pan with 1/2T. butter and a splash of rice vinegar and cover until cooked. Remove from pan and set aside.

Next, sautée the sliced onions in the same pan with the remaining butter and some fresh ground salt and pepper. Stir regularly until the onions are warmed through and becoming transparent.

Top the cooked swiss chard with the warm onions and serve.

Note: I don't usually cook with added fats, but here, the butter has a big impact. Plus, after eating a very low fat diet for a while, even just a little butter goes a long way for your taste buds.



Scallion Cottage Cheese
3/4c 1% cottage cheese
1 large young onion (just the green part of a scallion)
sea salt & pepper

This is really SO good (and a cinch). If you're one of those people who think you hate cottage cheese, or have never been able to get past the texture, this recipe might turn you around. It made me fall in love all over again. In fact, I just might eat this every day this week! 

Just slice the scallion very thin and mix into the cottage cheese. Top with a good bit of coarse ground salt and pepper and stir together. 

The greens with onions are packed with vitamins, and the cottage cheese is full of lean protein—27g of it. I hope you love both!