All About the Chard

I'm still working my way through this bottomless basket of rainbow chard. My Dark Days Challenge meal for the week was another chard meal--a mozzarella-chard omelet. The mozzarella cheese was from the Blue Ridge Dairy in VA. I also used butter from the Blue Ridge Dairy. The omelet was good; the cooked chard tasted like spinach but with more intense flavor, and because it didn't wilt as quickly as spinach does, it gave the omelet a little crunch.

 

{the never-ending chard. no matter how much I eat, the bowl never gets empty}

Since it looks like I'm going to be eating rainbow chard for the rest of the month, I decided to embrace it and looked for every chard recipe I could possibly find. Looks like this NYTimes columnist found herself with a never-ending basket of chard as well.

I also found this recipe for a swiss chard, brown rice, chickpea dish, which I plan to try this week. It sounds very healthy. It won't count as a local meal under the Challenge because I don't have local sources of chickpeas or rice. After this, I will likely have exhausted my desire to eat chard for a while. I'm really looking forward to late spring and summer for the wider variety of vegetables that come with those seasons.