Red Chard & Rosemary with Potatoes
I've definitely gotten a good dose of vitamins this week, from all the vegetables I've been eating out of the garden. Tonight, it was Bolting Vegetable Night #3. (I skipped last night because I was still working on the bok choy leftovers.)
This time I chose to use up some of our bolting red chard. I combined it with potatoes, garlic, and fresh rosemary to make this recipe from Pax Organica. I've only eaten chard with pasta, in soup, or sauteed on it's own, so I really enjoyed trying it with potatoes for a change. It was good, although I would cut back on the garlic next time. It was a bit overpowering for my taste.
A great addition to this side dish, I thought, would be sausage. (I'm channeling my inner German on this one. Mmmm... potatoes and sausage.)
On another note, it occurred to me that the rosemary in this dish would make it eligible for Weekend Herb Blogging over at Kalyn's Kitchen. But I have something else interesting lined up for that... tomorrow.