Guest guest Posted January 21, 2006 Report Share Posted January 21, 2006 Forget to mention one of my favorite uses of chard. If the leaves are a good size, you can prepare a stuff (grain/nuts/mushrooms, tofu, whatever.... millet/'shrooms is great, cornbread+, whatever), and do the following: 1) cut the stems off 'til where the leaves begin in earnest (sometimes I save the stems, chop'em up, and sautee with stuffing ingredients) 2) put reasonable amount (depending upon size of leaves) on a single leaf at the side opposite the stem start, and roll/tuck sides like you would cabbage leaves for stuffed cabbage, put seamside down in casserole or rectangulaer pyrex (lightly grease bottom first). Line 'em up. 3) I've used brown sauce, mushroom sauce, and red sauces to cover the whole smear (depending upon effect desired and stuffing type used). Cook around 30 to 40 minutes (if memory serves) at 350 degrees... I usually cover for 30 minutes then check progress, taking off the cover 10 minutes or so before done. What's nifty here (aside from the nutrition) is that you don't have to precook the chard like you would cabbage. The chard " shrinks " around the stuffing. As to collards, I haven't worked with them, but I remember Pickarski has a recipe for making " sushi " using lightly cooked collards like nori sheets. I think I put that in Howard's book " No More Bull! " an would have to check later (busy packing!). FYI, Mark blogsite: http://www.soulveggie.com Quote Link to comment Share on other sites More sharing options...
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