This week my fridge is bursting with beautiful spring greens from the Brookside Farmers’ Market. For Sunday night dinner, I pulled the colossal Swiss chard to accompany a well-marbled pork chop from the new Natural Grocers (which is like Whole Foods, but not quite) in Overland Park.
I sauteed the chard with onions, garlic, and olive oil. Boom. I also roasted canned chickpeas (drained, oiled, salted) in the oven for 30 minutes, which dried them to a nice toothy texture — like CornNuts, but good. Boom, boom. For the chop, I rubbed it with Madras curry, salt, pepper, and garlic, grilled it hard on the grill and topped it with a tomato-raisin chutney. Boom, boom, boom.