I found the most beautiful rainbow chard at the farmer’s market this week. In fact, it was so beautiful, I hated to cook it. The leaves were so plump and full and the stems so colorful and vivid, I wanted to just look at them all day. They were ruby red, fuchsia, lemony yellow, and light orange. Nature does stunning work.But, alas, uncooked chard soon becomes not so beautiful. So cook it, I must.
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