farmhouse yoga with veggies

I rode my bike to Canarsie yesterday to see my friend and get a yoga fix outside.  my friend is the curater of the Wyckoff Farmhouse Museum and although its in the middle of Brooklyn,  in the middle of nowhere,  it does happen to be the oldest standing structure in NYC.  The orginal part of the house dates back to 1652 and it has a small farm around it.  Melissa, besides being the director of the farmhouse is also a wonderful yoga teacher and every Wednesday for 10 bucks you can take an hour long class and get a bag full of veggies and herbs from their cute lil garden.

So what did I get? A bunch of rainbow chard,  some white cucumbers,  a bunch of fresh basil and thyme and best of all some lemon balm which is sitting on my windowsill right now in a jar.  Im going to turn it into some natural insect repellent.  But last night I decided because its not everyday I get to pick something out of the ground and take it home to make it for dinner I decided that chard was dinner and i would make it as fast as I could.  So when I got home I made the easiest most delicious Rainbow Chard salad ever and i want to share it with you.

An easy and delicious sauteed rainbow chard

you will need:
olive oil
6 garlic cloves chopped real thin
1/2 red onion cut very fine
a bunch of chard
1/4 cup veggie stock
salt pepper

That it.  You heat the olive oil in the pan and add the onion to soften with some salt and pepper.  Cut up the chard into little slips and add on top of the onion.  Follow by adding all the yummy garlic and the stock which will keep the garlic from burning.  Saute on medium till all the stock evaporates and the chard is soft about 8 minutes.  .  Eat.  Its that simple.  Yum.