Wintergreen

I may have mentioned once or twice before about our love for Swiss chard. It goes with almost anything, is mild enough that even spinach haters love it, and sings when garlic is added to the pan.

My Beloved brought home a lamb steak, by way of the El Cerrito Natural Grocery, from the Atkins Ranch in New Zealand, not exactly local fare but at least pasture-raised. I had found a nice big bunch of rainbow Swiss chard at a different market so we combined forces.

The chard leaves were coarsely chopped after removing the thickest parts of the central ribs, then sauteed in the same pan where I had softened a clove or two of crushed garlic in some butter. The briefest of cooking is necessary with chard, really just enough time to wilt the leaves and toss them around in the garlic butter before nestling them alongside the grilled lamb and a few slices of Acme baguette (we like the sour one).

Swiss chard is a great winter (and summer) green!