Ingredient of the Week: Rainbow Chard

It's here.

I see, I see, I spy with my little eye...

A blue sky with distant, penciled-in clouds.

A row of ducklings all a-trundle.

A huddle on the lawn of shirtless frat boys, dangling a love-song played on a guitar as bait.

Not for me, of course; I'm respectable, married, and babied now.  I'd get an 'afternoon, ma'am, can I help you with your groceries' before a 'hey baby' from those fellas.

And that suits me just fine.

I see rows and rows at the supermarket of shiny, precious things. 

Peaches and nectarines.  Cherries and apricots.  Rhubarb and asparagus.

And greens, greens, glorious greens, with stems colored like fish scales.

I'll cook them up like my daddy taught me, sauteed in water til they go limp.  Then sprinkled with vinegar and salt.

Simple.  It's time for simple meals.  They don't need much dressing up, because there's so little you can do to improve them.


Just enjoy it.


Cakebrain said...

lovely jewel tones in the chard! mmm!

Kim Bee said...

Omgosh, love rainbow chard. We used to grow it.

anne said...

Love those different color ! I thought the ones with red stems are rhubarbs ! :D

Lizzy said...

Such a gorgeous veggie! I've only cooked with it once I need to try your simple, yet lovely recipe :)

Guru Uru said...

I am loving this, how cute :D

Choc Chip Uru

Jenny @ Ichigo Shortcake said...

Rainbow chards look so vibrant and fresh, love your recipe. :)

a. maren said...

thanks friends! so nice to see you all here, and the new faces! i appreciate you coming by. :)

Nami | Just One Cookbook said...

Wow, so beautiful!! I've never bought rainbow chard before. It's such a photogenic beautiful ingredient. :-) My kids might be interested in this "rainbow" veggie!

LynnieBee said...

I love Rainbow Chard!!! I used it in an awesome stir-fry a few weeks ago, but I haven't had time to blog about it :(

FrenchFoodie said...

Yum! Love your writing, so engaging and fun... Your post made me want to run to the store to get swiss chards... :-)