Wednesday, April 16, 2008

Taxday Green Chard with Cornbread and Baked Beans

On this day when our annual federal tax returns are due, I made another simple meal. I prepared green chard, leaf and stem, by cutting it into 1/4" wide strips. I started sauteeing over medium heat a third of a yellow onion, cut into a dice of approximately 1/4"; as the onion started to clear, I added the chard and cooked for approximately five minutes till it was cooked through, and added a little salt before serving.

I brought back some cornbread from Sticky Fingers this weekend, and served it with some baked beans. It was a filling and tasty meal.


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