I'm fighting off a bit of a cold and wanted to get some yummy, colorful chard into my dinner as a vitamin/antioxident pick-me-up. Generally only the leaves are used, but this includes the ribs/stems, which are tasty too.
Chard has quickly become one of my favorite veggies from the farm. Not only is it beautiful, delicious, and versatile - it can be happily included in pasta, omelets, soup, dips, and so much more - but it is also TOUGH. Not tough as in hard to chew, but tough as in not needing to be babied. Some veggies are wimps. Lettuce is one of them. If you so much as LOOK at lettuce the wrong way, it crumples up and then turns brown. Chard, however, is tough and can handle a good amount of rough handling. Let's give a big round of applause to chard! And then put it in our stomachs.
1 cup milk (I used unflavored almond milk)
2 tbsp flour
1/4 cup butter
1 bunch of chard, chopped
Garlic, minced
Onions, minced
Sautee the onions, garlic, and half the butter in a large pan or pot. In a cup, mix together 1/4 a cup of the milk and the flour. After a couple minutes, add the milk/flour mixture, the rest of the milk, the chard, and the rest of the butter. Cook for several minutes and then mix with whatever pasta you'd like (I've been super into penne lately). Enjoy!
Looks great!
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