Saute minced garlic in olive oil, add sliced chard with stems removed and saute until wilted. Add chopped parsley and a splash of balsalmic vinegar. Salt to taste. I should have added pine nuts, but I forgot.
If you’re into amounts, rather than cooking by the seat of your pants, I used a pound of chard with stems removed, three cloves of garlic, 1 T olive oil, 1/4 C chopped parsley, and 1T basalmic vinegar. I used a couple of twists of Himalayan pink salt. I should have added 1/4 C toasted pine nuts. You can use lemon juice instead of vinegar, or use red wine vinegar, or add Parmesan cheese to top.
But getting yesterday’s harvest of chard, garlic and beets home turned out to be less than routine. I have a 14 ft x 20 ft plot at the new Huntington Beach Community Garden, about 7 miles from our house. I dashed over to get some chard at the last minute, miscalculating when the garden closed. I thought the outer gates were locked at 5. Uh-uhn. They’re locked at 4:30. Or at least they were yesterday. We have two gates, an outer one on the road leading to the garden, and an inner pedestrian gate with a key pad. I’m handicapped, so I drive in on the road to reduce the distance I have to walk. I park in the handicapped parking spot just outside the pedestrian gate into the garden proper.
Long story short, I finished at 4:40 and my car was locked in. Arg! I knew the pedestrian gate combination, but had forgotten the combination for the outer gate. Thank goodness for cell phones.
I called my loving husband and he called four board members before he found one at home who thought that she remembered the combination. Eureka! it worked. But then I had a heck of a time relocking the padlock (a series of interlocking padlocks on a chain that is too short) with my arthritic hands. Finally got it after much struggling.
Thirty minutes later I was on my way back home. But on Wednesday, it’s a rush to get dinner on the table before my husband has to leave to teach a night class. And that’s why I forgot to add the pine nuts to the chard dish. It’s much better with toasted pine nuts. Give it a try.
If you have a blog post about how you cooked with or preserved your harvest, visit (now who the heck is hosting Cook With It Thursdays?). Oh, yeah, it’s Robin at “The Gardener of Eden.” Check the Blog Roll to the right.