Red chard and spring onions from @FarmFreshtoYou + @Epicurious risotto recipe = easy, healthy Sunday dinner. Tonight I made a quick Red Chard Risotto recipe from Epicurious (originally submitted to @BonAppetitMag by Sandra Rudloff of neighboring Los Altos in 1996). I’m still not an overwhelming fan of Swiss chard, but the buttery flavor and texture of the risotto neutralized the somewhat bitter red chard leaves, and also resulted in a curious pink color. Combined with a spinach salad, we filled up on vitamin and mineral-packed veggies, after a gluttonous weekend of steakhouse dinners and poolside drinks. (More to come on that!)
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One thought on “Playing with Chards”
I don’t mind the pink color, but I agree with you about chard. Haven’t found the right application to show it off yet. I’m not a fan of the bitter either.