I’ve been getting copious amounts of organic rainbow chard in my CSA (Community Supported Agriculture) box every other week. I remove the ribs, roll up the leaves, thinly slice the roll, chop the ribs, and fry it in butter and garlic until the green becomes bright.
Chard is in season in California and a nutritional powerhouse. Full of magnesium – I find that I crave magnesium and potassium rich foods as the weather starts to get cooler.
Everyone who eats some always “feels so good” after. Yummmm!