Dinner in pictures, or We've missed you, swiss chard

[Cecropia]

Here is the swiss chard, growing happily in the garden. "Bright lights" cultivar - the stems are various bright colors. In a few weeks we will barely be able to keep up with these plants.

A few leaves for tonight's dinner. First of the year!

In the kitchen, I wash the leaves and cut the stems to inch lengths. I cut the leaves into inch strips.

Put a little olive oil in a skillet and drop in the stems. I added some frozen bell pepper strips. No fresh peppers yet from the garden (though some frying peppers are getting there...) Normally I would add fresh diced tomato as well, but those are not ripe yet either. Sigh... I miss tomato in this dish. Saute for a couple minutes.

Lay the rinsed leaves over the top, a clove or two of garlic, and cover. Yes, I used the jarred minced garlic - so sue me. Leave over medium heat. The leaves will release some water as they wilt.

After a few minutes, the leaves have wilted nicely. Stir occasionally. Chard is done when the stems are tender with a little crispness, or however you like them. This is such a lovely dish because the stems remain colorful, even after bring cooked.

Some liquid may need to be drained. Remove contents to plate and shred some cheese over it while still hot.

A feast fit for a half-naked gladiator and a 4 year-old. Split pea stew with ham, carrots and pearl onions; buttered bread; fresh watermelon; swiss chard. [and COOKIES!]

[stefanierios]

Jun. 30, 2008 at 11:16 AM

nom nom nom

who is the "half naked gladiator" to whom you are referring?

[tomatoqueen]

Jul. 1, 2008 at 1:38 AM This looks like an incredible and healthy meal. I am jealous! Wow. Tomorrow, I am making beet greens for my son. I simply steam them with some butter and a little salt. Great! Then, I will can the remaining beets. No more after that until the fall.