cook: rainbow chard

These days I eat more for nourishment than to tantalize my palate. See my Sunday breakfast and Monday lunch.

 

And always always always a vegetable side like the rainbow chard that Patrick harvests from our garden. I prepare it simply. I chop the stems, leafy tops, and a few cloves of garlic and cook all separately in stages. Sauté the stems first in a little olive oil.

 

The green vegetable doesn't fit into the cast iron all at once. Gradually I add the leaves, let it cook down and then add the rest with just a little bit of broth.

 

Try not to cook the vegetable so much so that all the color is leached out. When there's a bumper crop of Swiss chard, I cook it like pictured above as a vegetable side for a steak or salmon dinner or add it to soup or as a layer in lasagna.