I'm still here, and still cooking. I'm just having a two-pronged crisis. Prong A: In a nutshell, I'm having trouble downloading pictures and figuring out how to store and sort photos efficiently. Prong B: I can't figure out what to do about posting recipes copyrighted by other people, which covers a lot of my cooking.
That's not why I'm posting today. I'm posting today (without a picture, it's true) about a Brand New Recipe that I Dreamed Up All By Myself. You can probably figure out how to make it from the title, up there--it's that simple. But it is SO delicious, so much more than the sum of its parts. The apple adds a subtle, beautiful sweetness that's hard to identify in the finished dish.
I'm partial to ruby chard, myself: it's what I grew this year and I'm still harvesting, even now in the first week of November. Woot! Next year I'll grow more, even! These proportions work with a small bunch of chard.
Anyway: chop an onion and the chard stems nice and fine. Saute till mostly tender with a few pinches of salt. Add half a diced, peeled apple and the chopped chard leaves, as well as a tablespoon or two of water. Continue to cook, stirring occasionally, for about 10 more minutes.
This is delicious on its own as a side dish, or tossed with rice and topped with feta.
I did this because I love chard with dried fruit: raisins, apricots, even (especially?) dried cherries . . . but one day I had a ton of garden chard to cook and no dried fruit in the house. But I did have apples, and thought, oh, why not? Why not, indeed. Try it. You won't be sorry.