During one of our “sister’s” weeks, I made a scrumptiously, delicious dinner. It consisted of baked acorn squash, sauteed Swiss chard, & a Texas-style marinated pork tenderloin.
We cut the acorn squash in half, coated the baking pan & edges of the squash with coconut oil – I think that it gives the squash a good flavor as it cooks. The squash is baked cut side down at 350degrees for about 30 – 40 minutes (depending on the size of the squash).
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Swiss chard is a member of the spinach family but is much heavier leaf with much larger veins. In my opinion, the stem & stalk are the “best” part of the vegetable. Be sure to rinse the leaves & stalk to make sure that all dirt is removed.
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I lay the leaves down with them folded together and cut out the largest part of the stalk. I cut the stalks into 2 or 3 inch pieces to cook. The stems take longer to cook so I cook them first. This vegetable can be cooked in any oil or fat that you choose. My preference is either bacon fat or butter.
Melt your fat & drop the stem pieces into it & cook until they are “fork-tender.” I take the folded leaves and cut them into about 1″ strips. I put them into the pan with the stems and cook them until they “wilt.”
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I will post the recipe for the pork tenderloin marinade either in the comments section or in a separate posting. I marinated the tenderloins overnight so they would absorb the most from the liquid.?? They were cooked at 350 degrees for approximately 30 – 40 minutes.
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All said & done, we had a very delicious meal that the whole family could enjoy!
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Please remember to laugh often, dance as if no one is watching, & sing as if no one is listening! Peace!
DebD