I have to be honest. I had to ask my neighbor what this was yesterday. I don't think I've eaten Swiss chard since last season. She is a fantastic cook and said, "Saute it in olive oil and add raisins and walnuts." I ended up just sauteing it in olive oil and adding a bit of dill as recommended in From Asparagus to Zucchini. It was just fine. Tasted green and fresh.
Thursday dinner:
Frozen cheese tortellini
Sauteed Swiss chard with some fresh dill
Friday breakfast:
Heated up left over brown rice and Swiss chard, added one egg and some Havarti dill cheese
Eggs and greens are my very favorite breakfast!
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