Swiss chard and sausage over polenta

"Is there a greater leafy green than swiss chard? It's more versatile than Meryl Streep." Seriouseats has never been more correct. Of all the leafy greens, swiss chard is by far my favorite. It's kind of like the perfect boyfriend: low maintenance for something quick and easy, like sauted simply in garlic. But if you have the time to dress it up you can take it out to some place nice, like in a Provencal tart.

Last night, Hughes and I made this recipe. We browned some Whole Foods pork sausages and then sauteed the chard in the pork-y juices left in the pan. The mild and creamy polenta was the perfect background for the savory sausage and garlicky chard.

Chard and eggplant lasagna

I wanted to make a veggie pie with Clagett Farm's chard, but since Helen C. is not a fan of eggs, I decided to made these instead. I had less eggplants and chard on hand than the recipe called for so my stuff to noodle ratio was a bit off, but this lasagna still turned out well. Without a heavy-handed portion of meat and cheese, it was light but filling.