I originally made this gratin with spinach – frozen spinach, actually.
I was meandering past Lucy’s Kitchen Notebook, the other day, and saw her fantastic-looking Mille Feuille de Bettrave.
Did I mention that the chard is exploding? I was paying such close attention to the lettuces and spinach that I ignored the chard.
Chard, or Swiss Chard, is a slightly bitter green, reminiscent of spinach.
The census-taker came to our house today.
Spinach and cannellini (white kidney beans) are one of our favorite salad combinations.
You can lead a horse to water but you can't make him drink.