I’m the kind of person who spends entirely too much time at the grocery store.
Actually, I have my main batch of groceries delivered every two weeks. Then I go to the store every other week or so to pick up a few odds and ends, more fresh fruit, and fresh veggies. It’s great having my groceries delivered. Our store, King Soopers, charges ten dollars for a delivery. Delivery means I avoid not only having to take two rambunctious kids to the store; but more importantly lifting the 25 two litters of sparkling water that my husband goes through every two weeks. I have a problem with one of my legs, residual from an illness, and when I lift too much weight in one go I often have issues walking normally afterwards, plus a lot of pain. So, grocery delivery is a God send for me. With two growing boys and a hard working husband we go through quite a bit of groceries.
I do enjoy my every other week fruit/veggies/misc-non-heavy-items pick up though. I probably do spend entirely too much time browsing various food stuffs. I can spend an hour in the grocery store looking for 6 items. It’s probably a food blogger thing.
One of my favorite things to browse is the produce section. I love examining the fruit, and peering at the different vegetables. I mostly end up buying our family favorites, I find we waste way less food when I buy fruits and veggies everyone enjoys. (Though I suppose that would be kind of obvious.) However, I do often get at least one new thing, or something we eat infrequently, to accompany one of our meals.
I think it’s nice to expose the kids to plenty of different types of foods, especially in the fruit/veggie department. I’ve done this since both boys were tiny, and on a whole, I find both of them to be fairly adventurous and not so picky eaters. I definitely know some kids who only eat chicken nuggets, fries, and mac and cheese, and wouldn’t touch a vegetable with a ten foot pole, so I kind of feel like I’m on the right track.
Anyhow, last time I made my fruit/veggie run my oldest son Aiden was browsing the vegetables with me. There happened to be some particularly fresh and vibrant colored rainbow chard available. Aides was completely entranced by the idea of hot pink/purple vegetable so I picked up a generous bunch to go with dinner that very night. I knew right off the bat I wanted to sauté it, but didn’t know where to go from there.
I ended up finding a great looking recipe on All Recipes that I adapted to what was on hand. It was so tasty, despite the total ease of cooking that I knew I just had to share it here! Actually, I meant to share it last week, but got a little side tracked with all the Valentine’s Day chocolate. I figured after those brownies/ mocha strawberries / mini tuxedo cakes it was probably time for a break from dessert; making today the perfect time to break out a new veggie recipe. So without further adieu…
Sautéed Rainbow Chard with Lemon and Garlic – Adapted, barely, from Isisllusion at All Recipes.
- 1 large bunch of rainbow chard
- 3 tablespoons of olive oil
- zest from 1/2 a medium sized lemon
- 2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- fresh ground black pepper to taste
1. Prepare the card by washing throughly and cutting into thin ribbon like strips. Be sure to cut the steams into comfortably bite sized pieces.
2. Heast a sauté pan to medium high heat. Add the olive oil, and chard. Sprinkle the lemon zest, garlic powder, and sea salt evenly over the chard. Sauté until the leaves are fully wilted and the stems have softened slightly. Add black pepper to taste. Serve hot.