So I did another batch of the Swiss chard (without the camnesia) and found that I could indeed do it again. The main difference was that the first bunch of chard had mixed color stems, and this batch was all red, but very tasty!
Swiss Chard with Onions & Balsamic Vinegar
1 bunch chard, approx 1/2 large sweet onion, slivered, several cloves garlic, sliced.
Separate stems from leaves, cut stems into 1″ sections, cut leaves into 1″ wide strips.
1. In a little olive oil, sauté onion, garlic and stems until they start to soften.
2. Add leaves and a small amount of water or chicken broth. Cover and steam to desired doneness. Smaller/younger leaves will cook much more quickly. If there’s too much liquid in the bottom of the pan, push greens to one side and reduce liquid.
3. Sprinkle with a nice balsamic vinegar to taste, and enjoy! Thought for next time: This might be good sprinkled with a few toasted pine nuts!
Since getting the Border Leicester off the spinning wheel, I’ve managed to spin at least 10 minutes a day, and the garnet merino/silk is really nice. Abby Franquemont has been doing a series of Summer Q&A, and her article about spinning from the fold came at just the right time for this project, as it’s the perfect technique. She has links to a couple of tutorials if you haven’t tried it before.