My friend, Christine, gave me an enormous batch of gorgeous rainbow chard from her neighbor’s garden (he’s in Italy for two weeks, poor man)- thank you! Tonight, I thought about what I could do with it to really highlight its freshness and beauty. A quick EVOO/s&p sauté seemed underwhelming to me, so I decided to sauté some garlic in EVOO, throw in the chard, throw in some chopped preserved lemon and then top the whole thing (after it was cooked) with some garlic-EVOO toasted breadcrumbs. It was really tasty!
We also enjoyed some Brillat-savarin cheese (soooo ridiculously indulgent and good), an olive fougasse, and a lovely rosé from Corbieres. Yum!