Chard at Work

Chard! This "bitter, pungent and slightly salty" relative of beets and spinach has been, slowly but steadily, settling in to the bed beside my perpetual monster spinach for a few months now. I have the rainbow variety, so my plants have a mix of green, red and yellow stems - it's really pretty! But also it just seems like such a "fancy" ingredient. I don't know what to do with it.

Luckily, Martha Stewart has me covered (not a phrase I ever thought I'd say): it's time for some chard pasta.