This week has been a lesson in how best to make greens taste good after eating them 100 times. The Kale is still doing it's thing, but no one except me is interested anymore. The newest star is the Swiss Chard. It is a green, yes, but it also cooks down into velvety soft leaves, with a light spinach flavor. Chard can be paired (hidden, covered-call it what you will) with delicious dressings. Unlike Kale, it doesn't need to be chewed quite so vigorously, which is a major reason my kids need to prodded to eat greens in the first place. I made Chard with Bacon and Balsamic Vinegar and it only made it once around the table before the bowl was empty.
Greens are a great food to find at the farmer's market. They are really inexpensive (or should be), and make a great side dish. Because greens come again after you cut them, they are a daily offering for weeks from the garden.
Chard With Bacon and Balsamic Vinegar
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