Some of the leaves are assorted colors, or have assorted colors
running through their veins.
The stems are primarily yellow, fuchsia, red.
I rolled the leaves to cut them into strips.
The stems are used too, cut into about 1/4" lengths.
I have a friend with chickens, and I had to show off
her beautiful eggs.
It looks pretty darn close to the picture, doesn't it?
It was super yummy, here is the recipe:
SWEET POTATO & SWISS CHARD FRITTATA
6 large eggs 1 cup 1/2 & 1/2 1 tsp salt
1/2 tsp pepper 2 cups 1/2" cubed sweet potatoes
2 T olive oil 2 cups chopped swiss chard or kale
1/2 small onion, chopped 2 minced garlic cloves
3 oz goat cheese, crumbled (feta or mozzarella pearls would be good)
Preheat oven to 350 degrees. Saute sweet potatoes in hot olive oil for 10 minutes (recipe says to use non-stick ovenproof skillet, but I used my mom's old cast iron skillet). Cook until potatoes are tender and golden ( about 10 minutes). Add the swiss chard, onion and garlic. (I cheated and threw dehydrated onion in with my eggs). Saute 3 or 4 minutes until the swiss chard is wilted and onion softened. In large bowl whip eggs, 1/2 & 1/2, S&P with fork. Pour evenly over vegetables. Sprinkle with cheese. (I used mozzarella pearls because my small town grocery store doesn't have goat cheese.) Bake at 350 degrees for 15-20 minutes, until set. Recipe came from Country Living 9/2014.