It shone up at me, winking with all its faux dew among the bins stuffed with leaves. Those stalks, brilliant as ripe rhubarb and half the size! Those leaves, gently curled and green as the deepest forest! And what an ethereal, gossamer name...
CHARD.
Ugh. Seriously, who named this jewel-toned vegetable "chard"? It sounds malignant, smelly, unpleasant -- like a cross between upchuck and... you know... other bodily functions that will not be named by this delicate lady.
Chard is, however, abundant along the Mediterranean coastline and absolutely packed with nutrients and other good stuff. Which, naturally, I banished by cooking this wholly healthy green in a pan slick with bacon fat.
Which, naturally, was delicious.
Day Two: Success, encore!
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