Chard

Chard is pretty versatile. It has a flavor reminiscent of spinach, though its texture is more substantial. It goes well with lemon and lentils - there is a recipe that I will post once I find it. For now this a fast, simple way to try your chard.

Braised Chard with Pine Nuts and Raisins
Heat 4 tbsp olive oil in a skillet over medium high heat. Add 2 cups chopped chard-stems and all. Stir to coat. Reduce heat to low, stir in 1/2 tsp sugar, 2 tbsp. balsamic vinegar (or cider vinegar), 1/4 cup raisins, and a dash of salt and pepper. Cover and cook until chard is tender and raisins plump up some. Add 1/4 cup pine nuts, 1/2 cup bread crumbs just before serving.