Sunday, June 20, 2010
So if you've been wondering where I've wandered off to, it's here....to what is quite possibly the most wonderful place on earth. Here, there is a rambling house, on the water, with a dock, and lots of kids, lots of fun, and lots of mosquitoes. Here we unwind, and do a lot of swimming, a lot of reading , a lot of cooking and a lot of sweeping up sand. There are outdoor showers under starry skies, grilled suppers, and fireflies flickering in the woods. And there is also a garden where we grow, among lots of lovely things, a literal rainbow.
Rainbow chard is just about as colorful as it is healthy and delicious. It's best prepared simply, like most veggies, and last night we quickly sauteed it with some garlic, lemon zest and olive oil. That's it. Summer meals should be like that, because who wants to spend hours in the hot kitchen when there is such a lovely view right out the back door?!
Sauteed Rainbow Chard
Chard is a mild green, and needs minimal cooking to become tender and delicious. With the exception of the bottom inch or so, the stem is edible.
1 large bunch of rainbow chard, washed well, and sliced into bite sized pieces
1 tablespoon olive oil
1 clove of garlic, grated
Zest from one lemon
Pinch of salt and pepper
1. Drizzle olive oil in a large skillet. Add garlic and zest and heat over medium heat until garlic begins to color.
2. Add chard to the pan and using tongs, turn it so that it wilts evenly. Cook for about 2 minutes, or until wilted slightly throughout.
3. Remove from pan, and season with salt and pepper. Serve warm or at room temperature.