Green pipian with roasted vegetables and Swiss chard
Rick Bayless · ♥ 178 likes · 4.4K views · 23 min video
Read about swiss chard in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- green tomatillos
- 3 whole serrano chilies
Husk the tomatillos and spread on a baking sheet with three serrano chilies, tops removed.
Broil about five or six minutes per side, until splotchy brown-black and completely soft; cool.
- onions
- garlic
Blend the roasted tomatillos and chilies with onions and garlic cooked until golden, until smooth.
Film a pan with oil over medium heat; add the puree (it should sizzle) and stir until cooked down and very thick.
- oil
- 2 cup broth
- sesame seeds
- cilantro
Add a couple of cups of broth, sesame seeds lightly toasted in a small dry skillet, and a big bunch of cilantro.
- chicken broth or water
- salt
Blend a second time until the sesame seeds are fully broken down, venting the blender lid for the hot mixture; thin with broth or water and season well with salt.
- squash
- potatoes
- oil
- salt
Roast squash and potatoes coated with a little oil and salt at 375 degrees, about 20 minutes, turning now and then.
- green Swiss chard
Pour the sauce into a large pan and wilt green Swiss chard in it over medium heat, three or four minutes.
- toasted sesame
- cilantro leaves
Add the roasted vegetables and simmer a couple of minutes more; serve sprinkled with toasted sesame and cilantro leaves.