EdHart.me
Swiss chard is one of those garden vegetables that can quickly outpace your plans for it. When a fresh harvest needed a place at the table, I wanted something that complemented a pot of smoky red beans and rice without asking the chard to pretend it was collard greens.
There’s a particular kind of satisfaction that comes from building a meal around ingredients you’ve grown yourself. This salad started with a spring walk through the garden and a basket filled with fresh beets, peppery arugula, and tender lettuces ready to harvest. Moments like that are part of what makes gardening so rewarding, watching something move from seed to soil to the dinner table in a way that feels both simple and deeply satisfying.