Savory tarts are often overlooked, and it’s a shame because they are such delicious showcases for fresh produce.
Kale chips have been a mainstay in my garden snack file for a while; even my picky kid eats them. Looking at my basket filled with another massive round of greens I thought if kale works, why not give Swiss chard a try?
Swiss chard has a permanent spot in my garden and kitchen. I love going out to the garden and seeing those playful rainbow-colored stems peeking out of the coffee colored mulch.
The thing is, I really don’t like to stress out about what’s “good food” or “bad food.”
Swiss Chard is a staple in our home because it grows year round in Santa Barbara. I love the smattering of colorful stems in the garden almost as much as I love its buttery flavor and fabulous texture. Here is a super quick and easy sauté preparation for this lovely green. I use in a multitude of ways. It gets tossed in pasta, stuffed into omelets, arranged as a topping for crostini. Any way you decide to serve it, it’s just darn delicious.
This is a great 2011 version of green pasta that is quick to make and doesn’t require boiling every single possible nutrient out of your veggies. It’s also a fun way to sneak wholesome greens to your kids without them realizing, and the color is spectacular on the plate. Believe me, this pasta is totally worth the effort. Once you make it, you and your family will be hooked!