A Mess o' Chard

Can one cook up a mess o' chard? I mean, chard ain't collards or mustards. But it is greens, and good greens.

I didn't take pictures! I will, next time.

Get the rainbow chard. A nice bundle of rainbow chard has a mixture of red, white and yellow stalks. Clean the bunch in a sink of cold water - soak them, drain, and soak again. The cut the stalks in half-inch lengths, while you gently heat a lot of garlic - a lot of garlic, not a little bit - in some oil. I mix olive oil and vegetable oil.

Saute the stalks while you cut or tear the beautiful greens in ribbons maybe an inch or so wide. Add them a handful at a time and let them deflate in the heat, stirring them with the stalks and garlic. Then turn the fire way down, cover with a lid and let them get soft. The pot likker will come out and the garlic will meld with the greens and crunchy, colorful stalks.

I made a mess o' chard tonight, four bunches of it. We ate it with broiled salmon and little red potatoes.

Update:
I remembered to take some ugly iPhone 3G pictures the last time I cooked some chard:







Knox, I heeded your warning and kept it to one bunch.