Yesterday I wandered through the produce section looking for a yummy vegetable to take home. Of course I had all the makings for salad, and I had some broccoli, but I wanted something different. Enter: Swiss chard.
I’ve decide to take a varied approach with my chard this year. Last night I made steak fajitas and added some chard to my mix of peppers and onions as they sauteed. I could have added much more because it pretty much disappeared.
Tonight I’m also attempting to use up some butternut squash puree. I saw a recipe for pasta with butternut squash puree and bitter greens. I think chard falls into that category, so that’s what I’m planning for tonight. Along with some grilled chicken, I think it’ll make a tasty and colorful meal.
Reviews to come…