But I've never been fond of it, which fusses me no end because I can't stop growing it. Up until this evening that was a problem...
This morning I woke up to snow. Snow! In March. In the Willamette Valley. Not usual. I girded my loins, hopped in my car, and drove to work without mishap. (In these parts, we aren't very skilled at driving in snow or ice and I always get nervous.) I realized pretty early in the morning that I was suffering from a case of spring fever. I think the snow had something to do with that. I promised myself that I'll mud in my peas this weekend no matter what the weather, and that helped somewhat, but I still yearned for the taste of the growing season. I really wanted something fresh. So I decided I'd do a quick spot of grocery shopping at lunch.
When I got to the store, I saw gorgeous organic strawberries and raspberries for sale at a good price and I quickly scooped up a couple of clamshells of each. As I was turning to leave, my eye caught sight of...yep. You guessed it. Organic rainbow chard. It was fresh and crisp and oh so colorful and pretty. Now I never actually buy chard. I only grow it. I've always felt that to spend my hard-earned cash on a veggie that I'm not likely to eat isn't being a good steward. But today...
Today I couldn't resist, and a perfect bunch of chard made its way into my basket. When I got back to work, I had a chance to contemplate what I had just done. I had just bought chard. I DON'T LIKE CHARD. Oh, dear.
All afternoon as I worked I thought and thought about that chard. I really wanted to like chard. So I thought and thought some more and this is what I did:
This is a picture of my sauted chard. I wish it was a larger picture so you could really get an idea of how pretty it is. But still, I think you can see the different colors.
4-6 stalks chard (use Rainbow and your meal will be beautiful plus tasty!), more or less
1 tablespoon olive oil
1 tsp. butter
1/4 cup onion, chopped
1/3 cup white wine (I used cheap cooking wine. It would probably taste better with good quality wine.)
salt and pepper to taste
4 tablespoons Parmesan cheese (or to taste)
I cleaned and separated the chard stalks from the leaves. I put the olive oil and butter into a saute pan and turned the heat to about medium. While it was heating I chopped the stalks and when the butter was melted I threw in the onion and chard stalks and stirred occasionally for about 4 minutes. Next I added the wine and the chopped leaves, lowered the heat a bit, and stirred every so often while the whole shebang cooked for maybe another 3 minutes. I turned the heat off, salted and peppered the chard, added the Parmesan cheese over the top (I didn't stir), put a lid on it, and let it set, covered, for a few more minutes so the Parmesan would melt.
Now here's the amazing part: I liked it! I really liked it! I'm thrilled with this development. Because I already knew I'd be growing chard this summer. But now? Now I'll be able to enjoy eating it too!