I picked up a small bushel of swiss chard at the farmer's market on Saturday. I was attracted to the vibrant yellow and pink stems. I've always wanted to make chard, so I decided today was the day.
I found a recipe (made a few adaptations) and made it for dinner tonight. Garlic, cilantro, onion, chard (cut into thin ribbons), olive oil, lime basil (from same vendor at market), red chili flakes, salt and paper, and a little water tossed into a big pot on low heat for 30 minutes. The is from Deborah Madison's Vegetarian Cooking for Everyone. It reads like a novel.
These might be the best greens I've ever had (Sorry mom). It was more than delicious. I can't wait until I get another bushel. I might start growing swiss chard, so I have it on hand all the time.
I found a recipe (made a few adaptations) and made it for dinner tonight. Garlic, cilantro, onion, chard (cut into thin ribbons), olive oil, lime basil (from same vendor at market), red chili flakes, salt and paper, and a little water tossed into a big pot on low heat for 30 minutes. The is from Deborah Madison's Vegetarian Cooking for Everyone. It reads like a novel.
These might be the best greens I've ever had (Sorry mom). It was more than delicious. I can't wait until I get another bushel. I might start growing swiss chard, so I have it on hand all the time.