SWISS CHARD BRIGHT LIGHTS

Beta vulgaris.Wonderful multicolored chard with stems of gold, pink, orange, purple, red, and white with bright and pastel variations. Lightly savoyed, green or bronze leaves. Stunning bunched and baby leaves are a natural in salads. 1998 All-America Selections winner. Use swiss chard in similar fashion as, say, spinach. Eat the leaves fresh in salad or sutee them with a touch of oil and garlic just until they are wilted. Add a dash of stir fry sauce for a touch of chinese chard. Here and award winning quickie:STIR-FRIED SWISS CHARD,1tbs balsamic vinegar,1tsp soy sauce,1/2tsp dark brown sugar,12oz(one bunch)Swiss Chard,1tbs peanut oil,3tbs pine nuts(if you got nuts),2tsp finely minced garlic(alot),1tbs butter.Put everything into the wok(pan)and let it get hot and aromatic,add the Swiss Chard,keep stirring(stir-fry)and flip that sucker like Mt.Fuji does and when the shard is wilted to your liking....Waahh-laaa!The most delicious stir-fry you will have ever had.A little Uncle Ben's rice in a bag,some chicken or pork and you'll want to open your own "take-out"it was so fast and easy!!ENJOY!