When I was a rookie CSA member I remember asking Farmer Dave what I should do with the leafy greens like swiss chard that wasn’t time consuming. He said to keep it simple: olive oil and garlic in a skillet, add the cleaned leaves, maybe a little water or broth and sautee or put a lid on and steam down. Sometimes I add red pepper flakes to the hot oil. Anyway – it’s easy, it smells great when you’re preparing (garlic always does) and you’ve got a really simple way to prepare the dark leafy greens. I’ve used
that method ever since he told me and I love how it keeps things simple. If I have 2 bunches I’ll make both and use the second with eggs (omelet) for breakfast.
-Tammi, CSA member