The festive stalks (yellow! pink! purple!) of the swiss chard were a stand-out at Farmer John's stall Saturday. I sautéed the chard this afternoon with some olive oil, pine nuts, garlic powder (it was too late to toss in fresh garlic by the time I remembered I hadn't added garlic) and salt.Tonight, I mixed some garlic scape-basil pesto into the last of the brown rice, sprinkled some shredded Jack cheese on top, and then tossed some chard on top of that. Zapped it for a minute and a half in the microwave, gave it a good stir, and it was de-lish.
The chard stalks were verging on sweet, the leaves were so tender...amazing. (The kids ate up their vegetable side, beet roesti, tonight. Better beets than chard for them :-)
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