In Praise of Swiss Chard

One of our favorite greens is Swiss chard. It is versatile and tasty. We’ve use it in soup, stews, pasta, salads and as a side dish. The small plants we put in the ground back in early May are really digging the cool nights and are flourishing as we reach the end of October.

Rainbow Swiss Chard, fresh from the garden

Rainbow Swiss Chard, fresh from the garden

We picked some after work tonight, as dusk was descending, along with some thyme, oregano, and winter savory. We used those in an old favorite, Orecchiette with Chickpeas.

I have a version closer to what we made tonight which doesn’t require the overnight soak of dried chickpeas nor the handcrafting of pasta. You can find it over here. Another advantage, it is a one pot meal. And tasty if I do say so myself.

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