Washing The Rainbow Chard

Rinsing out the sand from beautiful rainbow chard

Wayne and I ate the most delicious rainbow chard yesterday. It is a vegetable to feast your eyes on and so nutritious as well. It features red, white, and gold stems and large, rippled glossy leaves. All the colors make this vegetable look very magical. This particular chard came all the way from a California grower called Lakeside Organic Gardens. Of course, I would buy it locally, if Orlando could grow chard. Florida oranges and avocadoes are more our speed.

Here I am at our kitchen sink painstakingly rinsing out all the sand and lots of sand there was! I remember my Mom washing all the sand and debris out of escarole. I could hear her voice giving directives and see her hands repeatedly dipping in and out of the cold water. She taught me to fill up a large bowl or pot and dunk and soak the greens. Then she would say to let the leaves kind of float to the top of the water and gently remove all the leaves and place them in another container. All the sand would sink to the bottom of the pot. Then she would dump out the water and repeat the procedure until the water was free of sand. It was a lot of work, but well worth it in the end. I sauteed our lovely chard with garlic, olive oil, touch of salt, and a pinch of red pepper flakes. Yummy!

Again, I cannot thank my Mom enough for all of her kitchen knowledge, but most importantly, for all the love she poured into demonstrating this knowledge to my sister and myself. Her love of cooking lives on in “us.”

Afterthought: The little label attached to the twisty tie on the chard had a recipe for pasta with chard, named Pasta Francine. At the end of the recipe, it says “Molto bene!”, which in Italian means “very good.”
“Molto bene” for rainbow chard!

Saturday’s Pasta Frittata

Wedge
Wayne just loves this frittata because it encompasses the best of both of his favorite foods, that is, eggs and pasta. I have substituted gluten free linguine (Quinoa gluten free works well) for the usual potatoes in the recipe. It is fun food and delicious too. It actually tastes better the next day at room temperature. The frittata is a good lunch box or picnic food. A fresh tomato salad is the perfect accompaniment. Enjoy!

Pasta Frittata

Ingredients

6 large eggs
3 oz. cooked and drained gluten free linguine (our choice is Quinoa)
1/2 cup chopped red onion
3 cups fresh spinach leaves
1/2 cup grated parmesan cheese
3/4 cup cubed mozzarella cheese
Handful chopped fresh basil leaves
3 Tablespoons olive oil
Salt and Cracked pepper to taste

Method

Beat eggs in bowl. Add parmesan cheese, basil, salt and pepper. Set aside. In a 10 inch skillet, saute red onion in olive oil for several minutes until translucent. Stir in spinach leaves until wilted. Place mozzarella cubes and linguine on top of spinach and onion mixture in skillet. Pour egg mixture over all. Turn heat down low, cover, and cook until just set. It sets rather quickly, so keep an eye on it and don’t overcook.
When just set and still a litte moist on top, brown quickly under the broiler for about a minute. Makes about 4 servings.