Testing - Curried Zucchini and Swiss Chard - PUBLISHED

1 - OK, I may have gone overboard on the instructions. Honestly, this is a super easy recipe, deceptively flavorful and satisfying. The success of the dish hinges on how the zucchini is prepared. It needs to be in paper-thin slices, and cooked enough to be tender but not cooked enough so that it turns to mush. I've tended to undercook it, but the few times I've managed to get the right amount of doneness, the zucchini becomes buttery and flavorful with a bit of an al-dente bite to it.

2 - After years (this is 2021) since I last made this, I finally grow my own garden again and have loads of veg to cook with. Hooray. And the instructions are confusing! I little streamlining. However, it was delicious. The timing I provide though is really useful. The trick really is to keep the squash just underdone.

Serves 2 lumberjacks and 4 delicate ladies

1 cup basmati rice

1 bunch of swiss chard (16oz)
2 medium zucchini, very thinly sliced (10-12 oz)
a fistful of fresh chives (equivalent to 3 green onions), minced
1/2 tsp. curry powder
1+1 Tbsp butter
1+12 Tbsp mild oil
Salt and pepper, to taste.
a squeeze of lemon

1. Start cooking the basmati rice (put dry rice in a hot saucepan, dry roast about 5 minutes stirring often, add 2 cups + a splash of water and a pinch of salt, cook about 20 minutes).
2. Remove the stems and the large center veins of the Swiss chard. Slice the stems very thin and keep separate. Fold the leaves together and slice very thin and set aside.
3. In a large sauté pan heat half the butter and oil over medium-to-low heat. Add the thinly sliced stems and sauté about 4-5 minutes, until starting to go tender. 
4. Add the chives and cook about 1 minute more. Gradually add the leaf strips a handful at-a-time and cook until tender (about 4-5 minutes more). Season with salt and pepper. Keep warm.
5. In the hot pan, melt the remaining butter and oil. Add the curry powder and warm it through to bring out its flavor, about 1 minute or until it becomes very fragrant.
6. Add the zucchini and sauté for about 3-5 minutes (the thinner they are, the faster they'll cook). Essentially, stop when they're all covered with the curry but still have a bit of bite. If you let it cook too long they'll turn to mush. Season with salt and pepper.
7. Your rice should be ready now. On a platter, spread the rice, arrange the chard on top, and top the chard with the zucchini. Apply a generous squeeze of lemon on top.