Thursday: Stewed Chard

One of the things in this week's box was a couple of big pieces of chard; last night I got a start on the box by using the stalks from that chard. I cut the stalks into slices about 1/2 cm thick and then stewed those over medium-low heat in a covered pan with some butter and salt until they were nicely tender and sweet, about 45 minutes. This is a very nice prep method for chard.

We also had leftover baked pasta from Tuesday night and a big green salad.