Okay, so technically I made this yesterday. And to be honest, there’s not really a recipe. The only trick to it is that you need to have 1) planted your own chard earlier in the year, and 2) nursed it through the first several hard freezes. Mine survived only thanks to the ministrations of my friend (and occasional commenter) Hydraargyrum, who covered it with a tarp while I was in California. I’ve since substituted Remay (a light agricultural row-cover fabric) for the tarp. It lets some sunlight through while trapping just enough heat. This is not a happy chard existence. It’s sort of a veal-pen for veggies. But hey, it’s already in a vegetative state.
It’s still pretty, isn’t it?
Anyway, I harvested enough yesterday to make chard greens with fried eggs and English muffins for dinner. I normally like to cook up the stems, too, but having survived several nights of 15 degrees Fahrenheit, the stems collapsed into mush. So I trimmed off as much stem as possible and cooked the greens in a non-stick pan with a splash of added water. Once they were wilted but still held a bit of shape, I added two tablespoons of butter and a dash of salt and pepper.
Here you can see the sprinkling of snow the leaves picked up as I harvested them. I’m a snow cynic, but golly, the snow sparkled like tiny diamonds.
And here’s the view from my back porch (the garden is behind the peachy garage) right after I cut the chard.
Be forewarned that there’s no way most kids will eat chard that’s this intense. My Bear, who’s pretty adventurous for a kid, wouldn’t even try it. That’s where the English muffins bridged the calorie gap.
To be honest, I prefer my chard younger and milder, but I still thought it absolutely RAWKED to be able to havest anything from my garden on the 28th of December. That’s a new record, beating the previous mark of arugula for Christmas Eve 2005. It would be really cool if my chard survives until I’ve started my first flat of seeds for next year’s garden.