This morning as I was misting the new lettuce and carrot sprouts in the garden, I looked over at the Swiss Chard and was overcome with a pang of guilt for not using it. I love growing things, but eating them is another story. So I gathered about 5 – 7 leaves from the center (forgoing the older, larger ones), and found a quick saute recipe online (here), which I tweaked to my own tastes. The trick to this recipe being so good and fresh, is the greens went straight from my back yard to the kitchen. My plants have overwintered, so I’m assuming the cold weather and newer leaves…