Honey Glazed Carrots and Roasted Chard Stems with Sage Bread Crumbs
from the interweb:  www.food2.com

Ingredients
3 medium carrots, quartered and cut into 2-inch pieces
1 bunch Swiss chard, stems and leaves cut into 2-inch pieces
2 Tbsp. olive oil
Kosher salt and freshly ground pepper
1 Tbsp. honey
1 Tbsp. sherry vinegar
¼ cup olive oil
2 oz. baguette (or 2 slices white bread), torn into small pieces
4 sage leaves

1. Roast vegetables: Toss carrots and Swiss chard stems with 1 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast in a preheated 400˚ oven 40 minutes or until carrots are almost tender; toss carrots and chard stems with honey. Top with chard leaves and drizzle with remaining Tbsp. olive oil; season with salt and pepper. Return to oven and roast, tossing once, 5 minutes until leaves are almost wilted. Transfer vegetables to a bowl and toss with vinegar.
2. Make breadcrumbs: While vegetables roast, heat oil in a small skillet over medium. Add bread and sage; season with salt and pepper. Cook, tossing, 5 minutes or until bread is toasted.

Glaze Your Chard Stems (or Carrots)!  Dazzle Your Friends!!

Bunch of chard stems, leaves removed (and cooked in some other dish)
2/3 c. honey
6 tbsp. butter

1.  Cook stems in small amount of water until tender, but still firm.  I like to just barely cook them before glazing so that I retain as much of the color as possible. 
2.  Drain off any water in the pan.  Add butter and honey. Simmer slowly until stems are glazed and brown, turning once or twice.

People love when you do this.  It’s a nice accompaniment to curries.  -Julia

* You can use this recipe for carrots, too; just half them and quarter them lengthwise.  And carrots cook longer, of course.

I was talking with a customer the other day (!) about what she does with kale and she reminded me of
The Art of Braising.
Season the main ingredient --HOW ABOUT KALE OR THINLY SLICED POTATOES AND CARROTS-- with salt and pepper.
Heat a few tablespoons of oil and/or butter over the stovetop in a heavy pan or whatever fry pan you have handy.
Saute the main ingredient of choice on medium-high heat until the potatoes brown or the kale wilts.
Add cooking liquid (water, stock, wine, juice or some combination) to the half-way point of the main ingredient.
Cover and reduce the heat to a low simmer.  Check after a few minutes to see if the liquid has been absorbed and everything is tender.

Braised Vegetables – Apparently the science of braising is the same as meat except that instead of breaking down muscle fiber, “the moist heat breaks down the vegetable's cellulose and expands its starches. The fibers soften giving the vegetables an incredible texture and flavor depending on the cooking liquid you are using.”  -www.reluctantgourmet.com    This technique is not as useful with chard.  Better for kale because there is more tough fibrous stuff to break down.   If not this week, you will all have plenty of chances to braise kale.