Sunday, October 28, 2007
I buy a lot of Swiss Chard because it is so pretty. The big green leaves and the colorful stems - the rainbow kind is especially festive.
Then I don't know what to do with it. There is only so much pasta fazool one girl can eat, and I don't really like it by itself.
I found a recipe for Swiss Chard, Tomato and Cheese casserole on Epicurious.com and thought the late-summer combination of big ripe tomatoes and rainbow chard would be perfect.
I should have chosen slightly less-ripe tomatoes than I did, because it is hard to make nice, neat slices out of large soft tomatoes. Live and learn.
This is also one of those recipes that takes every pot and pan in the house - wash the chard, stem and chop it, wilt it, saute onions and peppers, shred cheese, put it all in a baking dish...your mileage may vary, but my kitchen looked like a disaster area.
The results were really good, if a little too cheesy for my taste. Next time I'll cut back and I think it will be just as tasty.