I love Swiss chard and enjoy its beauty as well as its taste and healthfulness. One way to prepare it is to cut the stems out and steam them first, cut up, so they are a bit more tender, and then take the leaves, pile them up, and slice them into half-inch (1 cm) ribbons and put them in the steamer basket with the stem pieces. Cook ’til tender. Then either a cream sauce or an Italian one with garlic and olive oil, and you have a yummy treat for a cold night.

Green and ruby chard being sliced into ribbons

Fresh-washed green, yellow and red chard being sliced into ribbons

Joining Monday Mellow Yellows, Ruby Tuesday 2Macro Monday,  Water World Wednesday, I Heart Macro Saturday, My Romantic Home, Straight out of the Camera Sunday, NF Abstract Wednesday and Saturday Show Off.  Glad you stopped by, and be sure to try a new tag or category while you are here. Fruits/Vegetables, perhaps?