More lovely rainbow chard from a generous co-worker with a green thumb and a home garden.
Once I finished admiring the chard leaves, I washed and trimmed the greens, sautéed them with garlic and some red pepper flakes, and served them over homemade polenta. Although I did not
cook the greens in the same pot as the polenta this time, I still added olive oil to the polenta while it was cooking, because I love the rich flavor it creates. (Apart from that small variation, I used the basic polenta recipe from Jack Bishop's Italian Vegetarian Cookbook.)
More lovely rainbow chard from a generous co-worker with a green thumb and a home garden.
Once I finished admiring the chard leaves, I washed and trimmed the greens, sautéed them with garlic and some red pepper flakes, and served them over homemade polenta. Although I did not cook the greens in the same pot as the polenta this time, I still added olive oil to the polenta while it was cooking, because I love the rich flavor it creates. (Apart from that small variation, I used the basic polenta recipe from Jack Bishop's Italian Vegetarian Cookbook.)
