THE DAYS OF WINE AND PROSES

I’ve figured out the most delicious of ways you could possibly nourish yourself. It is this...

First, get a book club going. But not just any book club! It must be replete with intelligent, talented and interesting women (or men, though our group has a strict “girls only” policy).

Next, invite said group to your home for the meeting, with the thinly veiled ulterior motive of having everyone contribute appetizers. I’m telling you, book lovers can cook! There must be some sort of genetic link between literary and culinary gifts.

Finally, there is nothing left to do other than indulge in life’s greatest of pleasures. Life-affirming, spirit-enhancing food; the finest wines; stimulating discussion; with a splash of book reviews.

Here is my contribution to the evening’s epicurean offerings.

SAUTEED CHARD ON CROSTINI

1 baguette (whole-wheat works nicely with the robust flavour of chard)

Olive oil

Garlic clove, cut in half

½ cup white wine

1 lemon, halved

2 tablespoons salt

2 tablespoons butter

Pinch of red pepper flakes

About 8 cups water

3 bunches of rainbow or red chard (something pretty!)

¼ cup olive oil

4 shallots, thinly sliced

2 garlic cloves, minced

1 large lemon

Drizzle of olive oil

Grated Parmesan

Large flake salt for garnish

For the crostini:

Preheat oven to 400.

Cut the baguette into ½’ slices. Toast in the oven for approximately 8 minutes, or until slightly browned. Drizzle with olive oil. Rub with cut side of the garlic. Set on oven proof serving plate.

For the chard:

Stating the obvious here, but make sure the chard is washed really, really well. Dirt loves to cling stubbornly to the stem!

In a large pot place the wine, pepper, salt, butter, pepper flakes and water. Bring to a boil. Add chard and cook for about 3-4 minutes. Drain and give the leaves a little shake (it’s fine if they’re still very moist from the boiling. No need to squeeze out all that flavour!) Now cut off the thick, tough stems and discard. Then chop the remaining chard.

Heat olive oil in a large sauté pan. Over medium-high heat, sauté the shallots until golden. Add the garlic for about 30 seconds. Now add the chopped chard with a tiny bit of salt and pepper. Cook until heated through, about 5 minutes, stirring occasionally.

Now it’s time to top the crostini with chard. Then zest the lemon evenly over all, squeeze the lemon, drizzle with olive oil, grate Parmesan atop and sprinkle with salt.

Pop the whole thing in the oven for 3-5 minutes, until cheese just begins to melt.

That’s it! Delectable, easy and healthy! The triple crown of food.