Yummy. Delicious
Swiss Chard. Cook in a few tablespoons olive oil and some garlic for about 10 minutes. I cut out the stems and cook them first for a few extra minutes, then add the rest of the leaves.
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Wordless Wednesday
Remember friends, this is Swiss Chard.
It's early morn and I thought oh no Terra, you at the stalks, then I remembered it is eat the stalks of rhubarb and not the leaves. Scrambled brains for breakfast. Nevermind.
ReplyDeleteYou can never go wrong with oil and garlic. When I don't know what to do with some greens, I sauté exactly the way you did with the Swiss chard. It never fails and I know that I made something good for me.
ReplyDeleteDonna, rhubarb does look like chard. I only grow and cook with chard, and bought this organic chard at the farmers' market.
ReplyDeletelooks good
ReplyDeleteYum! We love Swiss chard! A neighbor sometimes shares with us. Oil and garlic - a favorite way to begin the process for just about all fresh greens.
ReplyDeleteWhat fabulous colours, it's not something we eat, obviously I should try!!!
ReplyDeleteWren x
Never heard of it, but always open to something new.
ReplyDeleteI'm not gonna lie...that looks a little scary. My mom had a rhubarb plant in our yard growing up. I don't think she ever made anything with it. I remember trying to eat it raw as a child...very hard to swallow...Heh. But I am glad that there are people who appreciate it and use it.
ReplyDeleteDelicious to look at and to eat!
ReplyDelete