Tuesday June 5
The chard in our yard is bolting extravagantly, so we trimmed off the rococo sprouts and chopped the stems and leaves separately for this recipe.
Of course, Dora was wildly interested in the basketful of greens.
We used a half pound of Charles Bare's bulk sausage for the dish, but you've got to be careful with that stuff - it's spicy and salty, so you have to taste before you add more salt. Instead of lentils, which would have taken 40 minutes to cook, we diced up a big turnip, and therefore added no water, just a slurp of white wine before covering and simmering ca. 20 mins.
It was a savory mess; you could probably substitute any starchy legume or tuber for the lentils and it would still be good.