Lots more chard

It’s getting really cold in our valley, and our chard, which can take a lot, is going to finally bite the dust soon, even thought we’ve been tenderly covering it at night.  So this evening we made Chickpea Curry in a Hurry from Lorna Sass’ Short-Cut Vegetarian Cooking…. except that instead of the frozen spinach it calls for, we used another whole shopping bagful of chard.  Sort of defeats the purpose of “shortcut,” what with washing and chopping all of that chard, but it tasted great.  Here it is on rice, paired with the dahl we also made for dinner; again, leftovers for tomorrow’s lunch.

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