RAINBOW SWISS CHARD

An explosion of magentas, oranges, bright pinks, reds, and yellows all in a bunch has the power to stop me in my tracks on a Sunday morning. There is nothing I can do but take the colors home with me. I am still learning how to store green things (for example, my cucumbers and mint and cilantro completely shriveled and died after a few days) so the swiss chard started outside of the fridge, then went inside the fridge unwrapped, then got wrapped in a plastic bag with a small opening at the top. Even under these conditions the leaves stayed pretty healthy and were able to inspire a simple Thursday dinner for Trey, Snaebjorn, and Jennifer.

Swiss chard Italian style:

I think I ate swiss chard for the first time at Malcolm and Eden's. They made a rich swiss chard, white bean, and tomato concoction to spoon over polenta. Eaten alongside a grilled sausage from Nica's, this meal was completely delicious and inspirational. Who knew swiss chard was so bitter, creamy, and sweet all at the same time? And who knew swiss chard tasted so amazing with crispy, browned sausage?

Cook an entire chopped vidalia onion plus chopped green onion stems from some spring onions in butter and olive oil until slightly translucent. Add three mashed and diced cloves of garlic. Add sliced spicy sausage salami (or real sausage if I had it) and try to get the meat as lovely and brown as possible. Dump in a can of diced tomatoes. Let the whole thing bubble for about 20 minutes. When close to eating, stir in the chopped swiss chard stems only. When they are close to done but not done, throw in the swiss chard leaves roughly cut plus a can of cannellini beans. Let the leaves wilt a little, but still seem slightly undercooked. Do not let the leaves overcook. Now either add the pasta which as been cooking this entire time, stir all together, salt and pepper and serve. Or, spoon over polenta. Grating some pecorino romano on top tastes nice.

Best prepared for a not too fussy weekday meals with friends who are happy to be fed. Even better is when one of those friends also brings over small bowls of her homemade blackberry cobbler (topping made of oats, sunflower seeds, sliced almonds, butter, sugar, and flour) for dessert.