boil salt water and blanch chard for about 4 minutes. drain. fry onion and garlic in butter. add chard. drizzle a tiny bit of vinegar. s & p. side dish complete!
(what you make when you have way too many bulbs of garlic)
preheat oven 400. peel excess layers of garlic skin off bulb, leaving just one layer. Slice off the top. place bulb in cupcake pan. drizzle olive oil (enough to coat) cover each bulb with tin foil. Bake for 30-40 minutes until soft. When the bulbs have cooled, squeeze each clove out into a bowl with melty butter. Add herbs and mash. spread on anything! bread! broccoli! pasta!
stl is becoming a regular ol' chef boyardee.
