chard

I've always wanted to try chard and finally at the farmers market I bought some this weekend. Dark green leaves with pink veins leading to the pink stem. Well, I learned you cook the stem and leaves separately and that's what I did. The leaves were cooked down with some oil, garlic, salt and pepper. The stems I chopped up and parboiled. After that I tossed with some olive oil, covered in parmesan cheese and baked. Not surprisingly, I liked the baked dish better. It was a nice meal after my 6 mile run.