Swiss ruby chard

I just couldn’t help admiring the rich colours that leapt out of the frying pan. Here’s the beginnings of a very simple stir fry I made with Swiss ruby chard, carrots, leeks, coriander leaves, onion, garlic and radishes, all locally grown, organic and bursting with chi.

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This was posted on Wednesday, April 11th, 2007 at 2:13 am by Ysanne Spevack. To link here, use the permalink. You can follow any responses to this post through the RSS 2.0 feed.