Rainbow Chard

There is a frost warning for tonight, but my little garden seems not to know that the summer is past. After a slow start, the veggies are thick and green. I have picked armfuls of rainbow chard today and packed it into the freezer. You are supposed to cut out the stems because they get tough but they are so lovely -- bright yellow, red and orange -- and I left some in. In January, when the snow is deep and the garden is covered, I will make sauteed greens from the summer bounty. Maybe this recipe from Tyler Florence and the Food Network:

Ingredients

• 1/4 cup honey
• 1/2 cup balsamic vinegar
• 1/2 pint walnuts, for garnish
• 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
• 1 tablespoon grainy mustard
• Extra-virgin olive oil
• 1/2 cup pomegranate seeds, for garnish
• Parmesan shavings, for garnish
• 1 shallot, chopped, for garnish

Directions

Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.

Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

Or I will brown some onion and garlic in olive oil, mix in the chard and maybe a little spinach, add a few red pepper flakes and a splash of balsamic vinegar.

And maybe I won't wait until January to try this out!