I love the deep, vivid colors of vegetables. They make great subjects for photographs: Tonight, I prepared this bunch of Rainbow Chard for dinner. I cooked up some bacon and onion in a pan then added the chopped chard to the pot along with a little liquid. I then covered the pan and let the greens simmer on low heat for about 45 minutes. The end result is very good and goes well with a little Balsamic Vinegar on them.
We had the chard with some prime rib that was left over from our Valentines dinner we did on Saturday night.