Re:Swiss Chard *Mindy

[Guest guest]

Hi, Mindy!

 

     I don't see any reason not to use the stalk of the swiss chard..  I always

have.

I cut the leaf part separately, though, and slice the stalk thinly--you can also

split

it lengthwise and make the pieces even smaller--they cook nicely, along with

your

chopped-up leaves.  (I think I saw a recipe once for the " rainbow chard " that

had

the stalks alone, in fact, for the dish!)

 

     I have also seen many recipes recommending to cut off and discard the long,

stiff stalk/stem portions of greens like collards, kale and mustard or turnip

greens.

I don't do that, either--I cut off the " leafy " part and chop it up separately,

then the

stem--cut it into a fine slice/dice--and usually steam them to tenderness in a

veg.

steamer basket in a saucepan.  I like them that way.

 

    Lately, I've been chopping up a variety of 3 or more fresh veggies,

including

something leafy and green, placing them all into the steamer and making a

" steamer

pot " mix.  I like it and my DH has surprised me by giving it a thumbs-up.  I

often

toss in some unsalted whole or sliced almonds, walnuts, maybe a dried fig or

three

(we can't get fresh figs where I live, but dried figs are so tough and

hard--steaming

them makes them plump and soft--just lovely). 

 

     This " steam-basket mixture " seems to be a good way to get a variety of

veggies--and they're tasty, too.  (DH has had parsnip in the mix and never even

noticed.  I might even be able to sneak in some winter squash and he might

eat it and like it that way!)

 

    I wish you well with your chard--lots of ways to cook and enjoy it!  (BTW,

the

multi-colored stems of " Rainbow " chard are really attractive, even in

" flowerbed "

type landscaping!)

 

--Laura B., in Illinois

 

 

Swiss Chard

    Posted by: " Mindy-n-Shawn " hunnybunns4233 hunnybunns4233

    Tue Feb 17, 2009 10:59 am ((PST))

 

Group,

 

Does anyone know how to eat and use Swiss Chard?  Do you only eat the

leafy part or is it like celery and you can use the stock?  I am

trying to get my vegetable garden in order and looking at seeds and

these bright colored vegetables have my interest for some strange reason.

 

Hugs,

Mindy

 

 

 

 

 

 

[Guest guest]

If I recall, I made some swiss chard by separating the stems and chopping

them up first, sauteing them in olive oil and garlic for a few minutes, then

added the leaves chopped later. When I added the leaves, I put in some

balsamic vinegar and golden raisins.

This added some sweet and tart to the dish. It was very good.

 

rh

 

" Only a biker knows why a dog holds his head out a car window. "

 

 

_____

 

 

On Behalf Of L.B.

Wednesday, February 18, 2009 11:20 AM

 

Re:Swiss Chard *Mindy

 

 

 

Hi, Mindy!

 

I don't see any reason not to use the stalk of the swiss chard.. I

always have.

I cut the leaf part separately, though, and slice the stalk thinly--you can

also split

it lengthwise and make the pieces even smaller--they cook nicely, along with

your

chopped-up leaves. (I think I saw a recipe once for the " rainbow chard "

that had

the stalks alone, in fact, for the dish!)

 

I have also seen many recipes recommending to cut off and discard the

long,

stiff stalk/stem portions of greens like collards, kale and mustard or

turnip greens.

I don't do that, either--I cut off the " leafy " part and chop it up

separately, then the

stem--cut it into a fine slice/dice--and usually steam them to tenderness in

a veg.

steamer basket in a saucepan. I like them that way.

 

Lately, I've been chopping up a variety of 3 or more fresh veggies,

including

something leafy and green, placing them all into the steamer and making a

" steamer

pot " mix. I like it and my DH has surprised me by giving it a thumbs-up. I

often

toss in some unsalted whole or sliced almonds, walnuts, maybe a dried fig or

three

(we can't get fresh figs where I live, but dried figs are so tough and

hard--steaming

them makes them plump and soft--just lovely).

 

This " steam-basket mixture " seems to be a good way to get a variety of

veggies--and they're tasty, too. (DH has had parsnip in the mix and never

even

noticed. I might even be able to sneak in some winter squash and he might

eat it and like it that way!)

 

I wish you well with your chard--lots of ways to cook and enjoy it!

(BTW, the

multi-colored stems of " Rainbow " chard are really attractive, even in

" flowerbed "

type landscaping!)

 

--Laura B., in Illinois

 

 

Swiss Chard

Posted by: " Mindy-n-Shawn " hunnybunns4233@

<hunnybunns4233%40> hunnybunns4233

Tue Feb 17, 2009 10:59 am ((PST))

 

Group,

 

Does anyone know how to eat and use Swiss Chard? Do you only eat the

leafy part or is it like celery and you can use the stock? I am

trying to get my vegetable garden in order and looking at seeds and

these bright colored vegetables have my interest for some strange reason.

 

Hugs,

Mindy