A job well done.

These are some of the brussel sprouts growing in our garden.

A closer look at the brussel sprouts.

The plants will eventually look like these mature sprouts.

What do you do when it is the day before a major holiday and you just have to have greens to go with dinner? Well, that happened to me the day before Thanksgiving. I had not planned to have greens because I just didn't feel I had the time to prepare them, but I decided it was just a tradition I couldn't part with and a tradition I wanted to pass on to my daughters. So I went to the grocery store the day before Thanksgiving and to my surprise, there were no collards greens to be bought. So I went to our garden in the Cedar Hill community garden and got the next best thing, which was Swiss chard. I had planted collards, cabbage, and brussel sprouts, but they were not old enough to cook. The chard had been producing since the summer. I cooked it basically like I would if I cooked braised collards (see pics below). First I sauteed onions, bell pepper, garlic, other typical seasoning and added the swiss chard. The girls liked it very much. They said it tasted like spinach.

Girls gathering with Swiss chard from the garden.

The chard on my kitchen table.

I sautéed onions, garlic and peppers before adding the chard.

Roughly cut chard placed in pot.

I like to use chard when I make frittata. It's one of my favorite things to have for brunch.

If I'm not going to use chard for a few hours, I put in a vase filled with water until I'm ready to cook it.