Wednesday, March 21, 2012
This huge chard plant in our garden box has been there, growing steadily, for months. It lasted through Fall and Winter (dormant) and then took off again last month. I thought the leaves would be tough, so I avoided cooking them--until today. Wow! Delicious!
To make: Strip green leaf part from white stems. Boil green chard in water and chicken bouillon and pepper until soft.
Sweet and wonderful!