What's for Dinner, Thurs., May 2, 2024 [View all]

I have this beautiful Swiss chard growing and I wanted to do something with it. I've only had one recipe with Swiss chard that I was happy with, so I took note when my "Eat Voraciously" email newsletter from the Washington Post arrived and explained why some people are not so thrilled with Swiss chard. The writer, Julia Turshen, says this about it:

I find chard needs a little more support to shine. It needs some spices or more aromatics than just garlic. It needs acid, such as lemon or vinegar. It doesn’t need meat, but something a little salty and smoky, such as bacon, certainly doesn’t hurt. It needs a recipe like today’s, from Stephanie Witt Sedgwick: Quick-Braised Swiss Chard, White Beans and Chorizo.