Swiss chard 3-ways, because the bunch I got from the farmers' market was huuuuuge. ?
1. pesto = chard, basil, mint, olive oil, garlic, parmesan, almonds
2. quick-pickled stems = boiled water with rice vinegar, white vinegar and cane sugar + toasted coriander seeds and left in fridge overnight.
3. wilted greens = sautéed chard in butter with lemon and chili flakes.
consumed with boiled barley, radishes, sesame seeds, sumac and s&p for good measure.