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."