Chard and Chorizo

A dairy free one pot meal with late summer flavors you’ll love.

Full video tutorial for Chard and Chorizo at my YouTube channel (click the photo above, duh!).

Eat Happy Kitchen is now available at ALL Raley’s (sauces), and 120 Hy-Vee stores that have the Health Department (sauces and spices).

Plus our cheese bites are now nationwide in the snack section of ALL HomeGoods stores!!

What what?!? How is this even possible?

Truth be told, these stores are giving us a real shot alongside the big boys.

We have a limited time to show them there’s demand for Eat Happy Kitchen products, so please go in store and stock up whenever possible.

I talk to at least 10 people a week who don’t know that they can find our products at their local store. Even if you think you’ve checked our retail tracker, it changes every week, so go here to put in your address.

You guys are the reason we stay in business.

I don't know how anyone grows a food brand these days without people who trust the company and support them.

Oh wait, the other companies raise millions of dollars of institutional investment.

We don’t have millions of dollars. (yet)

Instead, we’re at the phase of proving what a little company can do with scant resources. I’m a gal who knows how to do more with less. That’s for sure.

But everyday is a nail biter for Eat Happy Kitchen, and the fact that we’ve lasted this long is due to YOU.

Thank you.

Now, it’s summer, the season of harvest and bounty, so let’s do more with more.

My recipe for Chard and Chorizo is filling, super low carb, dairy free, and takes less than 15 minutes to get on the table.

Put this savory, Californian-Mexican inspired dish on your weeknight menu this week.

You can sub in a couple of teaspoons of my Taco Dust (although it’s out of stock on our website—this is where it pays to live near a store that carries it).

And if you’re a die hard dairy-head, then of course you can garnish with sprinkle cheese.

Now let’s make some food. I had oral surgery two days ago and have only been able to eat soft foods and gum on some little pieces of chicken, so I dream of the day soon when I can make this dish and shove it in my gob.

Love you mean it.

XO

Anna

Chard And Chorizo Annavocino Ehk

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CHARD AND CHORIZO

(Serves 4)

• 1 pound uncooked chorizo sausage, any casing discarded

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 1 pound Swiss or rainbow chard, washed and loosely chopped

• 1 (4-ounce) can fire roasted Hatch chilis

• 1/2 teaspoon ground cumin

• 1/2 teaspoon onion powder

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground pepper

Brown the chorizo on medium heat in a large, flat-bottomed nonstick sauté pan until cooked through. Set the cooked chorizo aside on a plate, reserving the fat in the pan.

Add the olive oil to the pan and heat up until it’s hot and shimmering. Cook the onion until soft, about 3-4 minutes. Add the chard, cook 3-4 minutes until it’s starting to soften. Add the Hatch chilis and stir.

In a small bowl, whisk together the cumin, onion powder, salt, and pepper. Sprinkle the spices over the chard mixture and toss until mixed. Add the cooked chorizo and toss. Turn down the heat to medium-low and let it simmer until the chard has completely softened, about 5-8 minutes. Serve immediately.

*Recipe originally published at YouTube and updated for Substack newsletter subscribers at annavocino.substack.com.