Rainbow Chard & Cow Eggs

Wednesday, August 1, 2007

BeforeRainbow chard purchased for $1 at the Sacramento Farmer's Market located at 8th & W, under the freeway.

AfterTear up some rainbow chard and discard parts of the stem that are too woody. Warm about 2 tablespoons of olive oil in a large sauce pot. Toss in 1/2 of a shallot chopped up and some red pepper flakes and heat until shallots are soft and slightly translucent. Add chard, some salt and pepper, and some lemon juice. Let the chard wilt a bit, about 3-4 minutes. Give it a turn with some tongs every 20 seconds or so for even cooking and to mix in the shallots and pepper flakes. Serve on a dish and squeeze on some lemon juice. Enjoy.

While making a milk run at Save-Mart...

Little Girl: "Mom, why are they called beefsteak tomatoes?"

Mom: "Because they're the eggs laid by cows."

Little Girl: "Nuh-uh!" *pause* "Really?"

Mom: "Yes, now put away that sugar cereal and grab the oatmeal. We have to meet Nana for Shake-N-Bake."


  1. The pic of the rainbow chard is gorgeous. So bright!

  2. heehee I love it! Gorgeous chard photos.

  3. Beautiful chard photo! Garrett, I swear you hear the funniest things at the supermarket.

  4. funny. disturbing. now addicted to your blog ;)

  5. You know I love people watching. It doesn't sound nearly half as fun as what it would be as over thre

  6. That beautiful chard was only $1? Wow! Shake-n-Bake. hehe.


Hey, you're leaving a comment! That's pretty darn cool, so thanks. If you have any questions or have found an error on the site or with a recipe, please e-mail me and I will reply as soon as possible.

Vanilla Garlic All rights reserved © Blog Milk Powered by Blogger