I know – doesn’t that sound amazing? I love it when dinner depends on the contents of your CSA box, and we picked up our first of the season this afternoon. In it: leaf lettuce, spring onions, garlic scapes, radishes, peppery arugula, cilantro, fresh flowers and baby chard.
We had two chewy, bulbous garlic naans left over from last night’s Mirchi takeout (try the African spiced short ribs!) and so when I got home, I tossed the wee chard leaves directly into a hot pan with a slick of oil and a grind of salt.
Once wilted, I was simply going to spread them over the garlicky naan and top them with grated Gouda. But when I opened the fridge door, I discovered some leftover Alfredo sauce from when I was away over the weekend.
So. You’d think the same, right? Spread that creamy sauce over the base of the pizza and nestle the wilted chard over it, then on with some grated aged Gouda.