So I began last night’s dinner with Smitten Kitchen’s creamed chard recipe (link) as a jumping-off point. This was the right thing to do. Since I had no spring onions, and a wealth of garlic scapes, I did a little swap. Also, because I did not want to kill the lactose-intolerant Mr. Boyfriend, I used almond milk instead of cow milk. So here we go. 2 bunches chard, thick ribs.. Read More