Chard!

Ah, chard. Having shamefully never tasted of the the chard before, I was not really sure how to use it. A safe bet seemed to be a Saturday morning scramble, always a favorite around these parts. I had read that the stems can be bitter if not cooked, so I sauteed them with olive oil, some of the CSA fresh garlic, and a few dried chili peppers.



After the stems looked sufficiently tender, I added the chopped leaves sauteed them for a few minutes. Finishing it off with four organic eggs from the Wedge coop, scrambled all together, looking and smelling pretty darn good. Ah, chard.