Yes, I’ve been very busy in my gardens. Flowers and veggies and mulch, oh my. But I’ve also tried to relax a bit and enjoy the early summer. A screened-in patio with a ceiling fan and hammock really help with the whole “letting go” process. I’m thinking once we get our new hot tub up and running, I’ll be the queen of letting go. Honestly, you may never hear from me again.

Along with summer comes fresh veggies sometimes prepared in the simplest of ways. Warm, lazy evenings call for low-fuss and high-flavor. Freshly picked Swiss Chard begs for just a touch of heat and a bit of oil and acidity to make it glow.

I like to pick my Swiss chard while it’s still somewhat small but honestly, I love it no matter what size the stalks. Like a number of my recipes, this isn’t overly exact or complicated.

Heat a tablespoon of olive oil in a hot pan. Drop in a couple of healthy handfuls of clean Swiss chard. Sprinkle on about a teaspoon of kosher or sea salt. With a pair of tongs, toss the chard around just until wilted. Sprinkle on a few drops of rice or balsamic vinegar. (Fresh lemon juice is nice, too!) Serve.

I warned you it was simple.