My friend Jon came to dinner with some bounty from his garden: rainbow Swiss chard. Beautiful stems and leaves.
The stems would probably be delicious in sambar or more kuzhambu. But here’s what we had.
Cut the stems into 2 inch pieces and blanch for two minutes and drain. Sauté with one green chili and minced curry leaves.
Add cherry tomatoes and after 2 min, add chopped chard leaves. Salt and pepper and sauté till done but not over cooked.
Serve with blended yoghurt from an earlier recipe. Chapatti or rice goes well.