Reaping the First Harvest

I harvested my first batch of veggies from the garden.  All of a sudden everything is ready at once.  I harvested spinach, kale and swiss chard; and a lot of it.  There is still so much out there.  The first dish I made was a salad for a party.
I used a recipe from http://www.thekitchn.com
Rainbow Chard Salad with Raisins and Walnuts
serves 4
About half a large bunch of rainbow chard
1/4 cup olive oil
1/4 cup red wine
1/4 cup orange juice
2 tablespoons dark brown sugar
1/2 cup raisins
3/4 cup walnuts
Salt and pepper
1/4 cup fresh-grated Parmesan cheese
Wash the chard well and let dry. Fold the leaves in half and slice away the tough stalk. Discard or compost. Cut the leaves in half, lengthwise, then slice into fine ribbons. You should have about 4-6 cups of finely sliced chard.
Put the walnuts in a small, heavy frying pan over medium heat and toast for about five minutes, shaking to keep them from burning. Add the raisins to the pan right at the end just to warm them through.
Whisk the sugar, olive oil, wine, and orange juice together and taste. Adjust to taste and add salt and pepper.
Toss the raisins, hot walnuts, chard and dressing all together. Distribute among individual salad bowls and sprinkle Parmesan on top.

I used a combo of Swiss Chard, Red Russian Kale and Spinach. I also added almonds and craisins, cooking them in the same way as the nuts and raisins are cooked.

This salad was a hit!