Remember when I actually used to post recipes? Yeah, it's been a while. You're probably starving and it's all my fault. Please forgive me. I have a great appetizer/side dish/bread in one to make it up to you. This is a great way to add some greens to your meal without having to have yet another salad. Don't get me wrong, I love salads, but I also love variety!
This bread was inspired by a recipe in "Fast & Fresh Vegetarian" and I only slightly adapted it.
Naan with Goat Cheese, Sauteed Chard, and Crispy Shallots
3-4 pieces of naan bread, depending on size (Trader Joe's has my very favorite!)
1 bunch chard (any kind of chard or kale would work), washed and chopped into 1-inch pieces
1 large shallot, sliced thinly
2 T, plus 1 tsp olive oil
1 large garlic clove, minced
2-3 oz goat cheese, at room temperature
1/4 cup sun-dried tomato spread (mine was from a specialty store but you could substitute a pesto)
salt and pepper
Preheat oven to 350.
Heat 2 T. olive oil in a small skillet over medium-high heat. Once the oil is hot, add the shallots. Cook, stirring occasionally for 5-7 minutes, or until they begin to brown. Remove to a paper towel lined plate.
While the shallots are cooking, heat 1 tsp olive oil in a large skillet. Add the garlic and saute just until fragrant, about 30 seconds. Add the chard and turn until it is incorporated with the garlic. Place a lid over the pan and turn the heat to low. Allow the greens to wilt completely.
Place naan on a baking sheet. Heat in preheated oven for 5 minutes, or until warm. Remove from oven and spread each piece with equal amounts of goat cheese. Note: Doing this while the naan is still warm makes the spreading go a lot easier. Spread about 1 T. of sun-dried tomato spread on each piece, on top of the goat cheese. Divide the wilted chard amongst the naan and top with the crispy shallots.
**Linking up to the What's Shakin' Link party.