OK, kale. You're a very close second. Maybe even tied. And collards, you aren't so far behind, either.
Yes, I love leafy greens and the chard in my garden, starring in the photo, is growing. Soaked but finally growing. I eat at least two big bunches of it a week. Sometimes I change it up with kale. Point is, I never grow sick of what's been recognized (and rightfully so) as a superfood by some.
To make it even better, here's a chard recipe supplied by Linda. As the poster girl for leafy greens — I made a co-worker a collection of kale recipes once to turn him on to the wonderful veggie — I'm often asked what to do with them.
Well, here's an idea and it sounds good. When the chard comes on strong, here is a really great recipe to consider from the really great cookbook, Laurel's Kitchen
- 1 tbsp olive oil
- 1 red onion, diced
- 6 cups chard, stems removed and chopped
- 1/3 cup fresh basil leaves, cleaned and roughly torn
- 8 eggs beaten
- 1/4 cup, set aside as a reserve
- 1 cup shredded marble cheddar
- 1/4 cup Parmesan
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 pie crust
Preheat oven to 400°F
Cook onion until softened, about five minutes. Add chard and basil and cook until wilted but still a fresh green colour, about three minutes. Remove from heat.
Beat eggs, add both cheeses. Add chard, onion and basil mixture. Add salt and pepper and mix together.
Pour into pie crust and bake for 25-30 minutes. Remove from oven. Let cool to room temperature before eating, ensuring eggs have set. Serve with side salad. When eating leftovers, bring out of the fridge about 15 to 20 minutes beforehand.