Tuesday, May 24, 2011

Lunch from the Garden

I have eaten hundreds of bunches of chard in my life.  I heat a pan with a little bit of olive oil, throw the the chard in, lower the heat a bit and then add a little stock to braise the greens.  That's my idea of a perfect side of chard.  In all of the times I have eaten my favorite green, I have never enjoyed it as much as today.  The yellow chard mixed with some beet greens that I pulled are the most tender and most delicious I have ever had the pleasure of ingesting.  Not a single hint of bitterness.  I know I'm easy to please, but these fresh, nutritious and delicious vegetables are making my day.

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