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Old 11-09-2005, 07:09 AM   #1
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Question Ruby chard?

Hi all,

I recently came across a pasta recipe that called for "ruby chard", I've not heard of this before though. Is it a type of Swiss chard? Or another name for a different type of vegetable? Thanks

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Old 11-09-2005, 07:45 AM   #2
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It has very prominent ruby coloured stems and veins through very dark green, almost crinkled leaves. It is popular here!
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Old 11-09-2005, 10:11 AM   #3
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it is like swiss chard or beetroot greens, piccolina. i've grown it in my garden before, and it was very successful, right from seed, in cool to moderate weather, and is very healthy for you.
here's a little more about it: http://www.hormel.com/kitchen/glossa...4100&catitemid=
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Old 11-09-2005, 11:20 AM   #4
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Thanks Ishbel and Buckytom! What sorts of things to you guys like to put it in?

Bucky, I opened your link and as soon as I saw the picture I had a moment, I've seen that before, but don't recall ever buying. I won't pass it by next time!
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Old 11-09-2005, 11:47 AM   #5
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chard now comes in many colors, the white or red are the norms, but I've seen rainbow! includes a yellow orange, a really dark purple etc.
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Old 11-09-2005, 11:50 AM   #6
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yep, have grown those too. they are the coolest neon/pastel colors, but unfortunately, the color washes out when you cook them. then they just look like regular white-ish swiss chard.
best to save the colorful ones to eat raw in a salad or something.
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Old 11-09-2005, 11:54 AM   #7
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I love neon chard! I sautee the leaves and stems separately and add them back together at the end to maintain the color. The stems get chopped fine and only sauteed for a minute on high heat -- keeps the color pretty well.

Chard is a bit too much for me raw.
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Old 11-09-2005, 11:56 AM   #8
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thanks for the tip jenny, i will have to try that. maybe it was just the ones i grew, but the color seemed to run out in just a few seconds of cooking.
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Old 11-09-2005, 12:23 PM   #9
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I grew Rainbow Chard one year, and it was beautiful! I used it in stir-fry dishes.
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Old 11-09-2005, 10:30 PM   #10
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We like to use any chard in a fritatta or torta, steamed and then toss with evoo and balsamic..My favorite is a fritatta or torta...
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