Ah, Swiss chard, how do I love thee? Let me count the ways.
I love your abundance, producing more than I need for dinner and for a huge church potluck quiche.
I love being able to decimate your crop, yet knowing that when I return home from vacation you will be overflowing your plot and ready to harvest again.
I love having bushels of you to bestow on friends when we are too sick of you to prepare one more chard supper.
I love your versatility, how you are delicious in salads, cooked southern-style like collards, and melted like spinach into everything else.
I love you in rice, and I love you with eggs.
I love you with chicken, and even in spaghetti.