— Bonnie North

I love Swiss chard. In fact, it's one of the things that I grow in my garden every single year and I have lots of it. I usually have about six plants of house Swiss chard going and pick it off just by the leaves or my daughters do the same thing and they're you know, four and two years old. So they'll pick it off for me. And first thing is gonna give it a good rinse because it usually is pretty Sandy. And I do it in a host a different ways, you know, a lot of times I'll cut it into really thin ribbons. And do a saute out of that and I'll do maybe start with some onions and mushrooms and a pan and just do a caramelization of those and then throw the greens and over the top a little bit of paprika and it's a nice green set up just that way as well. Another thing that I'll do with them too is make a wrap. So I'll actually take the pan of water that will fit the green itself and just put it in there for a couple seconds until it starts to loosen up and then I can take it out and let it cool and then make a wrap and like a burrito like a vegetable wrap out of them instead of using a tortilla super fun thing to be able to do and you're not getting all the grains and stuff like that if you're trying to avoid something like that. But yeah, I typically will do the greens version oil just chop it up with some mushrooms and onions a little bit of paprika on top some Cracked Pepper, maybe a little bit of salt to but definitely one of my favorite areas to get on there too. It's actually quite good raw, too. It's a little bit bitter. So sometimes you won't have an acid to it or add an acid to it and you can massage it just like you can massage kale as well, but it's not gonna hold its color as well. So those are a couple suggestions to do with bunny. And those are always fun things to do.