Attack of the Swiss Chard!

My garden is overrun with chard at the moment, so I started scouring the internet for Chard entrees and found about none. I've had my mind on learning to cook Indian food since a lot of it is vegetarian and thus would be good for eating out of my garden, so I decided to try making korma with some chicken but mostly chard. I used this recipe for chicken korma, but added about two pounds of chard to the mix and tripled or quadrupled most of the other ingredients. I also added a couple spoonfuls of corn starch at the end to thicken up the sauce.

2 pounds of Swiss Chard

Cooking it up

Voila! The finished product.

Flavor turned out great! It was really delicious, spicy and creamy. Texture had some improvements to make though. The chicken should have been cooked longer and the chard was cooked so long it was reduced to no texture at all. The texture-less chard probably is more authentic, but it's an odd sensation to know I'm putting vegetable in my mouth and have the texture be no different from the sauce alone

Harvest Tally:
2 lbs of Chard
2.5 oz of Juliet grape tomatoes