Right, while the pasta bubbles merrily away, I'm gonna prepare my chard.
Now, I use rainbow chard because, I mean, look at it, how beautiful it is, those veins.
It's hard to believe that this exists in real life and isn't just the figment of a nursery school child's imagination.
I think the stems or ribs have charred separately from the tender leaves, so I'm going to strip them.
It is a pity to mar the beauty, but it's all in the good cause, my supper.
Now I have a short but cheering bout of Technicolor chopping.
If you haven't had chard before, I think it's best to describe it really as a cross between spinach and kale.
But what both chard and pasta need is some oomph.
Don't we all?
Right, first stop, umami central.
