Cookerati

Turkey leftovers on Friday are always great.  You shouldn’t want to do a huge preparation, just a little relaxing cooking for the day after Thanksgiving meal. I have this lovely chard colored red, yellow and green growing in my garden.  No dyes involved in case like my kids you were wondering.  We planted this in the raised beds earlier this past summer, but since Chard loves cool weather it is thriving and growing enthusiastically.  Isn’t this just gorgeous?

I also had some Ruby Red Jasmine Rice to try out, which I thought would look awesome with  my chard.

I pulled off the chard stems, chopped them and steamed them in the rice cooker along with the rice.  My rice cooker has a steam tray that sits up from the rice.

In a pan on the stove, I put in a couple of tablespoons of oil and sautéed, onions and garlic.  When it just starting to soften, I put the chopped up chard leaves on top and covered. It looks like a lot of chard, but it cooks down like spinach.  You need a lot of leaves to make a nice amount on your plate.

When the chard was cooked down and was almost ready, I added turkey that I pulled apart, and about a cup of turkey gel from the leftover drippings.

Gorgeous. Throw in salt, pepper and some of your favorite spices.

I served the Turkey and Chard with turkey stock over the Red Jasmine Rice and Chard stems.

I’m entering this in the 5 Star Makeover for Thanksgiving leftovers.