In my house, the shift to cooler evenings brings renewed interest in cooked greens. Swiss chard is a stalwart, hearty green with a mild flavor likely to appeal even to those who didn’t grow up eating greens. Remove the leaves from the stems and toss the chopped stems—which can be white, red, yellow, or purple—in the pan first with a little oil. Add the greens and cover to allow them to steam until softened. I like to add a handful of raisins and top with sliced almonds.
Valley Bounty is written by Margaret Christie.
Sources: Find local tomatoes at farmstands, farmers’ market, or retailers that prioritizes local sourcing.