Chard

I am on a bit of a Swiss chard kick these days. Last night I steamed chard in white wine with parsley, sage, pepper, garlic and onions. I served it with rice - partially cooked in white wine - and chicken seasoned with pepper, sage and rosemary. Excellent meal. Tonight, I am steaming chard in beer to see what difference it makes.

Update: the slightly sour taste that the wine lends to the dish (a good thing, believe me) is absent when cooked with beer (I used an amber ale) but still excellent.

- Magnus