For Eating with Ellie this week, I chose Rainbow Chard with Sunflower Seeds and Dried Figs. As often happens, I substituted near-to-but-not-quite ingredients to use what I could readily find or already had - for the rainbow chard, I substituted spinach, and for the sunflower seeds, I substituted pepitas.
Basically, this dish involves toasting the seeds, then setting them aside while you sautee the greens in a mixture of chicken broth, garlic and lemon juice. The seeds, sliced figs and lemon zest are added at the end.
I really enjoyed this dish - I really didn't feel like making it when I did, but when I tasted it, I changed my mind. It's a little bit savoury, a little bit sweet and all kinds of goodness.
To see what the others thought of this dish, visit the LYL section of the EwE website.