Seasonal tastes better: Green Shakshuka with spinach and Swiss chard
This post contains ads. Not for a product and also not for a consideration on my part for money. But because at the end of the post I link a bunch of love-friendly bloggers, who also contribute great recipe ideas to "Seasonal Tastes Better"!
Also this month it's time for tasty seasonal dishes: Seasonal it tastes better! And in June we have a variety of great vegetables to choose from: cauliflower | Fennel | Broccoli | Kohlrabi | Spinach | Swiss Chard | Radish | Pointed cabbage and carrots. In fact, at the end of the post, you will see that the cauliflower is clearly ahead of the pack. As a little rebel I chose spinach and chard because of that ... In fact you get a green shakshuka with spinach and chard . And there are also a few new potatoes and green peas. I have already published a similar recipe for a quick chard with garlic yoghurt in the blog almost 7 years ago. At the time I did not know Shakshuka and the photos are rather embarrassing. But hey, you can see a development here in the blog after all!
Shakshuka (or Shakshuka written) is a typical dish of North African or Israeli cuisine. They are known above all as a pan-fried dish with tomatoes, onions and eggs. Mostly it is served for breakfast. So a green shakshuka is a slightly freer option and yes, I know that this is not a traditional dish, but a variation. It's like a green stir-fry that's just served like a shakshuka. I would also rather enjoy the dish for lunch or dinner.
Green Shakshuka - freely interpreted
There are many variations, especially with green vegetables. Mostly it is green leafy vegetables that are simply steamed. After that, eggs are whipped over and cooked to fried eggs. I've opted for a blend of Swiss chard and spinach - both available fresh and seasonal this month. As an additional side dish and to serve my green shakshuka as a hearty dinner, I bring new potatoes into play! They are first cooked and then roasted crispy. You already have a quick and tasty vegetarian dish in the pan!toasted bread, pita or pita bread
Clean the potatoes well, but do not peel and cook in a little salted water Steam. Let something evaporate. Alternatively, you can use simply roasted potatoes from the day before.
Heat some olive oil in a sufficiently large and deep pan. Roast the potatoes until golden brown at high heat. Reduce the temperature and add chard and spinach. Put the lid on and blanch the vegetables for about 3-4 minutes until it collapses. Add garlic, parsley, mint and peas and season well with salt and pepper. Put the lid on again and simmer again for about 3 minutes.
In the Meanwhile, smooth the yoghurt and stir and season with salt and pepper.
Other seasonal recipe ideas in June 2018
Small curio shop - Whole baked cauliflower from the oven with herb sauce//Herbs & Chocolate - Spicy cauliflower patties//Feed me up before you go- go - Roasted cauliflower salad with chickpeas, radishes, dill and avocado dressing//Gingerbread nest - Flower shrubs ohlpüreee with Tonkaschaum and Hühnerhautchip//S-kitchen - frittata with fennel and chard//fine vegetables - roasted cauliflower with Miso & Tahin//carrot corner - Pasta with fried fennel//kitchen latte - kohlrabi tartare//Jankes Soulfood - kohlrabi lasagna//Wonder Fountain - Broccoli Frittata//thecookingknitter - Broccoli Dumplings with Radish Dip//Madam Beetroot - Crunchy Cauliflower Nuggets with Tomato & Chili Dip//Munich Cuisine - Carrot Cake Donuts from the Oven//Ina Is (s) t - Creamy cauliflower soup with sage pesto and hazelnut naan//Cooking with Diana - Cauliflower rice//Raspberrysue - Fennel puff pastry with ricotta//Pastry loaf - Kohlrabi salad with apple and carrots//pastasciutta - Broccoli Chicken Pasta Alfredo//Ye Olde Kitchen - Lukewarm Fennel Salad//Haut Gout - stuffed kohlrabi with wild boar// Schlemmerkatze - fennel salad with mozzarella and basil oil
All recipes can be downloaded here in a free PDF: eBooks for free download!