It was Fish'n'Chip Friday and I had Rainbow Chard to harvest

A photo had popped up on Jamie Oliver's Facebook account of delicious looking Italian style greens (Ricetta tipica per verdure verdi), just as the "Silverbeet/Rainbow Chard" mix in my vegie patch was starting to mature.

I decided to give the olive oil & acid treatment to it for my usual "bring vegies" duties for Friday night dinner at my sis and bro-in-lo's:

They are fantastically good-looking vegies!

I split the stems from the leaves as they would take more time to cook.

Aren't the colours appealing?

Then tossed in a wok (stems first, then leaves) with olive oil and lemon plus a little splash of balsamic for some sweetness (but no garlic as sis don't like it). Heavenly!


(I did make a second version for my parents the other day when they came over to help me demolish a ginormous frittata I'd baked to use up the dozen eggs rattling around the back of the fridge that I'd forgotten about. Instead of chopping into such fine pieces I just had half-lengths of stems and far bigger leaf pieces which was somehow tastier. I must report that this dish definitely tastes more nommy with garlic! Yay for two-second dishes!)