Great greens

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Originally uploaded by mickeynick.

Barb also left us with some lovely greens from her garden. I've never seen yellow-stemmed swiss chard before. I cooked it as a side dish for dinner last night. Nick lapped his up, inquiring, "Why do people think that kids don't like spinach?"

Yummy Greens

2 bunches swiss chard
1 onion, chopped
3-4 cloves garlic, chopped
3 tablespoons olive oil

Wash the swiss chard and spin it dry in a salad spinner. Using a paring knife, score down about 2/3rds of the stem on each leaf; gently pull on the stem to break it from the leaf. Discard stems. Roughly chop or tear the chard. In a large skillet, heat the oil over medium heat. Saute the onions until they begin to brown. Add the garlic and stir for a minute until it become fragrant. Add a handful of swiss chard. Cook down until it begins to wilt; continue adding handfuls and wilting it down until you run out. Turn the chard with a pair of tongs while cooking. The chard is done when all of the leaves have wilted and begin to give off a scant amount of liquid. Salt and pepper to taste and serve.