If the month March is about eating leafy green vegetables every day, and we’re now more than half way through the month – I guess it’s about time I stretch my wings a bit and eat some greens besides the ones I always eat.
Spinach, kale, lettuce. There are other leafy greens you know, lady.
Yeah, I know. Like Swiss chard.
Man that is one big and scary looking green leaf. The leaves were really thick and sort of leathery. And those blood red veins running through the middle of it? Creepy.
Did you know there are lots of ways to cook beets?
Well, of course you did!
Did you know you can wrap them foil and roast them at 400 degrees for about an hour?
Daniel knows! And I’m so glad he told me. It’s super easy.
I scrubbed up a few and then shaved off their hairy, scary bits before wrapping them in foil.
Into the oven – one, two three –
when you can stick a fork in them, they’re done you see.
I’ve got Swiss chard coming at me from all directions – it’s like Swiss chard is trying to take me down or something.
Well forget it, Swiss chard. I’ll wipe the floor with you! Or I’ll dry your leaves and make a broom to sweep the floor with you at the very least.
Anyway, I’ve figured out a couple more sneaky things about Swiss chard.
Swiss Chard Secret #3: Fresh is best.
Obvious? Maybe. But really, the chard that’s ripped from the ground mere moments before it’s sliced and prepped is proving to be the least bitter.
Swiss chard is your friend.
Hi, friend!
(That’s not the secret.)
Actually, Swiss chard has TWO secrets to tell you. One for now, one for later.
Psst!
Swiss chard is super easy to grow.
No, really. You throw the seeds in the ground, water them if you think of it, spit on them even! Walk away and BAM! Swiss chard.
Remember that secret for next spring. I’ll probably remind you, so don’t worry.
The other secret – the one you can use right now – is that Swiss chard is just like kale in salad.
More Mama’s Weeds
