Another great way to get your greens, and assorted other veggies. This one cooks up quickly, and is actually a sort of takeoff on chili, both in flavor and thanks to the use of ground chicken (the recipe name makes it sound vegetarian; it is not, though it could certainly be adapted). It could have used more spice, in my opinion, but CL is famously cautious about its seasoning.
Chickpea, Chard, and Tomato Stew
This weekend with any luck we'll be going house hunting, and out for dinner with the supper club crew at Allora, so I might not have a lot of time to cook. I am trying to enjoy summer, which places its own restrictions on cooking, and not look ahead to fall just yet. It's a good time.