In addition to making our way through the abundance of lettuce that we received, there was the Swiss Chard.  I knew from last year that I should use that up as soon as I can, or else I forget about it.  It doesn't seem to keep long.  Any storage ideas?

So, I washed the chard, trimmed off the stalky bits and got to work.  I'm saving the stalks for something.  Maybe blend it up into a hummus and use the rest of the Boston Lettuce as little wraps for it? 

Step 1:  Defrost some bags of homemade chicken stock.  Maybe 6 cups.  Maybe 5.  I don't really know.  Defrost meaning "Squeeze the frozen lumps into a pot over medium heat and let them die a slow miserable death", into glorious like new chicken stock.

Step 2:  Add some smoked ham that I had lying around.

Step 3:  Bring to a boil

Step 4:  Add an unmeasured amount of Orzo Pasta and cook that for about 2 minutes

Step 5:  Add all the chard and lower the heat.  Cover.

Step 6:  Taste.  Needs salt and pepper.

Step 7:  Check for doneness.  Done.

Step 8:  Serve in a bowl with a gargantuan amount of grated cheese.  Yum!

ps, probably one of the worst food photos you will see all day, but it was gooooooooooood.