Eating Seasonally

We've been immersed in winter vegetables the past several weeks as I have been learning to prepare things like arugula, Brussels sprouts, kale and other greens. Expanding our repertoire of seasonal vegetables has been enjoyable for some (my husband and myself) and not quite so enjoyable for others (my children), but they'll learn. I adapted a spinach recipe we love to some rainbow chard, it was delicious with marinated chicken and brown rice.

Simple Spinach

large bunch of spinach, cleaned

2 to 3 tblsps real butter

2 to 3 tblsps chopped Vidialia onion

1/4 tsp sugar

1/4 tsp salt

Melt butter in heavy skillet, saute onion until translucent.

Add spinach, sugar, and salt, cook 3 to 5 minutes until wilted.

Simple Chard

large bunch of chard, cleaned and chopped
2 to 3 tblspns real butter
2 to 3 tblspns chopped Vidialia onion
1/4 tsp sugar
1/4 tsp salt

splash of red wine vinegar

Melt butter in heavy skillet, saute onion until translucent.

Add kale, sugar, and salt, cook 3 to 5 minutes until wilted.

Add splash of red wine vinegar.