Several weeks after our first frost, with many nights dipping into the low teens, only the hardiest of vegetables are still standing. In our garden, that means chard, our last surviving crop. We planted five-color chard for the second year this year and found it not only tasty, but sturdy as well.
We like it baked. Break off the stems. brush (or spray) it with oil– olive oil adds nice flavor– and sprinkle with salt if desired. Arrange it on a baking sheet in a single layer. Then bake it in the oven with whatever else you’re cooking. Depending on the temp, it may take 4-10 minutes, until it’s just crisped. Serve plain or with seasoned vinegar.
