Lord knows, I've said it enough. Grow what you like to eat. But all too often, when it comes to the steroidal good looks of Ruby or Bright Lights Swiss Chard, I find my eyes are far more sated by this healthy leafy green than my stomach is. The tiny new leaves are wonderful (and very colorful) in a salad with other leafy lettuces and mescalin from the garden. But when the chard leaves mature, albeit in all their beautiful glory, I am often negligent about practicing that garden to plate thing. (Though I use them quite often in cut flower arrangements.)
But this season, with the help of Gina Homolka's SKINNYTASTE COOKBOOK (my favorite cookbook of the moment...and, if you don't already have it, a wonderful purchase to make tomorrow, July 15, on Amazon Prime Day) I have a new-found and delicious way to put the mature chard leaves to use.
CRUSTLESS SWISS CHARD PIE
This would make a great picnic partner served at room temp, or with fruit in
the morning for breakfast (which is what I did!)
SO DELISH. Next up on my chard menu?
her Light Swiss Chard Fritatta :)