Reds, yellows, and greens

27 Jun

We participate in a farmshare. This is the 4th year we’ve done it.  The first three years, we did the full share from early spring all the way through November.  We took the year off last year, and when we re-joined this year, we opted instead for the share that does not start until June.  The first half of the full-season share is greens and greens and more greens and even more greens, it’s not until June that you start to get much variety in the offerings, anyway.  We’ve got two messy birds that love to chomp on leaves, and I could always blanch and freeze the greens, but both of those things take some preparation time that I never seem to have.  With the later-starting share, there are still a lot of greens, but at least I don’t feel like they are taking over my life.

So last night we had 3 bags of swiss chard in the fridge (not to mention the spinach and lettuce), and more chard on the way today.  I was in the mood for a veggie snack, so I decided to clear out two of those bags of chard with Food Network’s incredibly easy and incredibly good Sauteed Swiss Chard recipe.

It’s so easy, you don’t really need a recipe for it.  All you do is wash the chard, and chop the stems off from the leaves.  Put about 2 tbsp of butter in a large pan, and as it melts, toss in the stems.  Cook for a few minutes, then throw in the leaves.  Cook until they are wilted and tender (but remove from heat before they get completely goopy).  Add some salt and pepper, and a little balsamic vinegar, and voila! Delicious swiss chard!

I also use chard in stir frys and in vegetable soups.  What are your favorite uses for leafy cooking greens?

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