The landscape in Arizona fascinated me...it really did look sort of Martian-like, with the different tones of reds and oranges, and all the cacti. The saguaro is the cactus you always
(There's a grouping of adolescent saguaros on the entrance ramp at the airport's rental car complex, and it looks like a large stand of green penises...or would that be penii? Amusing either way.)
I flew in and out of Atlanta so I could pick up the dogs, who were vacationing with The Man while I was away. The Man and I went to the Dekalb Farmer's Market and picked up some fruits, veggies, and of course, cheese.
Back to the "chard-alition"...Last night, I decided to give the chard a whirl. I rinsed it many times to get all the grit off--this rainbow chard was labeled "organic," which means "you get the dirt it grew in as a bonus," and sauteed it up with some shallots and garlic. 'Twas pretty darn tasty.
Sauteed Rainbow Chard
1 bunch rainbow or Swiss chard
1-2 tablespoon olive oil
2 shallots, chopped2 cloves garlic, minced
Salt and pepper to taste
1. Rinse the hell out of the chard, and then rinse it again. The "dunk method" worked well--fill a bowl or the sink with water, dunk in the chard and swish around. Lather, rinse, repeat until no more dirt or grit is in the water.
2. Trim the stems from the chard and dice them into 1-1.5-inch cuts. Chop the shallots, and mince the garlic. Take the leaves of the chard and roll them into a cylinder and slice to produce "ribbons" of chard...easier to cook this way.
3. Preheat a skillet or saute pan and throw in the olive oil. Toss in the stems and cook for 2 minutes, then add the shallots and garlic.
4. As the shallots begin to soften, add the chard ribbons and saute for another 5 - 7 minutes, or until tender. Season with salt and pepper to taste, and voila! a tasty and actually good for you side dish.
Go forth and eat healthy! Or add a little bacon! : )