I’m going to boil some spaghetti noodles and chard. Then I’m going to stir fry them with garlic, oil, apple cider vinegar, balsamic vinegar, maybe a splash of soy sauce.
Hm. I wonder if this will work out.
ETA: I added harisa which is a blend of hot red peppers, olive oil, spices, and garlic.
This is hella spicy but really good.
Yay for experimental cooking!
I frequently add strips of cut up chard to the last minute of cooking pasta. I think it works really well.
I also separate the leaves from the stems and cook them different amount of time.