Monday, November 10, 2008

Swiss Chard

A few weeks ago I mentioned the joys of growing greens. There is nothing to it and they are tasty and good for you. In the above photo I chopped up 4 to 6 cups of rainbow swiss chard, sliced 1 onion, minced 3 cloves of garlic , added 1/4 cup chopped raw almonds, and sauteed the whole thing in a few tablespoons of some olive oil. After it was almost done sauteing, (very fun word) in about 5 minutes, I sprinkled on a pinch of raw sugar to make a nice glaze. Of course, the quality of the olive oil is really what makes all the difference. We barter for Arbequina California Ranch Olive Oil at Riverbend Cellars, a small winery down the hill. They are also kind enough to accept our firewood cut to fit their brick oven for some of their other fine signature products! Which went quite nicely, I might add, with the grilled steak, baked potato and toasted cheese bread we had as well! Are you salivating yet? Ah, the comfort of good food. Bon Apetite!


  1. It is a beautiful photo. Now about that grilled steak, baked potato and cheese bread.

  2. Yes, when do you want me there?

    Betty does something similar. I love all greens - Swiss Chard, Beet Greens, Spinach - you name it.



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