Here in Southern California we’re stuck between the lingering produce of late summer (zucchini galore, respectable heirloom tomatoes, berries still good enough to eat straight from the carton) and that of early autumn (butternut squash, apples, beets) and we’re happy about it. But for some reason we’re ready to love chard more than anything else. Maybe it’s because of chard’s earthy flavors and compatibility with the deeply flavored foods of fall, but we bought some and we’re thinking about what we’re going to do with it.
Off the top of my head: we could make a chard and white bean soup with some chicken stock, bacon, garlic, and red pepper flakes which 3 year old Desi, the legume lover, would definitely dig.
Or we could make another soup, with potatoes, chard, and the same stuff above. But then 6 year old Vi would dodge it, potato-avoidant as she can be.
So, in the interest of time and filial common ground, we’ll chop it and saute it with some garlic in olive oil and grate a good half cup of parm over it and serve it with some chicken (we’ve only got breast, sadly, that i think I’ll dress up by giving it the old saltimbocca sage and prosciutto treatment). Or we’ll make a bruschetta with toasted rustic white and shave the parm over it. The leftovers will go into pasta with goat cheese, or on a pizza.