Swiss Chard question

[SuperH]

On Mar 6, 7:21?pm, spamtrap1888 wrote:

Whaaa? The stems are delicious. Tell her to stop doing that.

[Ceege]

In article ,
[email protected] (Steve Pope) wrote:


The stalks are really delicious, at least to me. Here's a suggestion,
from my dim memory:

Cut the leaves off the stalks, and into whatever size you like. Cut the
stalks to fit your pan, or smaller if you like that. Put a little water
in the pan and add the stalks. Cover the pan and turn on the heat to
medium. When vapor comes out of the pan, turn it down and cook for five
minutes. Carefully take the lid off and toss in the leaves. Cover,
turn up heat and cook another two minutes, or until the leaves are
wilted the way you like them.

--
Dan Abel
Petaluma, California USA
[email protected]

[D????r?1ly????.]

In article
,
Dan Abel wrote:


They are delicious in a kind of braise or cream sauce, too.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

[veronica leigh]

On 3/7/2011 4:00 PM, Ran?e at Arabian Knits wrote:

And one of the easiest greens to grow too. We have grown the Rainbow
Chard in flower beds in the front of the house and people commented on
the beautiful foliage. One lady was shocked when I pinched a leaf off,
ate some of it, and offered her some. She finally tried it and then
asked me where she could get the seed. We like it in salads, braised,
steamed, etc. Grows like a weed where we are, it is a mutant beet leaf
so will grow anywhere beets grow.