Chard is lovely
stuff—to look at and to eat. Here’s a delicious side dish that’s a combination
of slightly caramelized, crisp-tender stems and tasty, tender greens made
lively with the zip of garlic and the brightness of lemon.
This might sound
like a non sequitur but bear with me. We’ll get back to chard in a few
paragraphs. Have you ever attended the International Edible Book Festival?
