Eat Your Greens

 I loved this piece up on CNN right now. My favorite line: "Dark, sulfurous, bitter greens, to excise the sins of the flesh and remind ourselves that while any shoemaker with salt, a Boston butt and an oven can make a passable pulled pork sandwich, it is through vegetables that cooks show intelligence and intuition."  I've believe that one to be true- to me that is the mark of a real cook and a stellar restaurant: respect and attention to vegetables- especially the green ones, which are in season right now.

If you are looking for an easy new recipe this week I recommend one of these::

Chard with Pistachios + Mint
Bright Lights Gratin
Swiss Chard Tart with Goat Cheese and Golden Raisins