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Old 07-14-2009, 02:42 PM   #11
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Quote:
Originally Posted by Constance View Post
I grew some beautiful Rainbow Swiss Chard one year, and I can tell you that it really needs to be cooked just a little. I sauteed the stems in garlic butter for a few minutes and then added the julienned leaves. Add a pinch of salt, pepper and sugar.

It's supposed to be good in a soup, as well, but I haven't tried that.

By the way, it's really good for you!
Stems are good in a soup made like cream of celery soup.
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Old 07-14-2009, 03:09 PM   #12
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It gives me diverticulitis.
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Old 07-14-2009, 03:24 PM   #13
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It gives me diverticulitis.

I'd ask you to explain, but i fear it might be difficult :-)

Bob
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Old 07-14-2009, 03:28 PM   #14
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Swiss Chard is one of my favorite green vegetables. I like the "Bright Lights" (aka "Rainbow") variety the best, as not only do the stems seem more tender & less fibrous to me than the white & ruby types, but the stems also retain most of those lovely colors after cooking.

My favorite way of preparing it is to bring a large pot of water to a boil. Separate the leaves from the stems, slice the stems into 1" pieces & boil for 5 minutes. Roughly chop the leaves & add them to the water as well for another 5 minutes. Drain well in a colander. Put a couple of dollops of extra-virgin olive oil in a large skillet & stir in a few cloves of chopped garlic for just a minute or so (DON'T let your garlice brown/burn). Add in your drained chard along with a couple of dashes of crushed red pepper flakes, a squeeze of lemon juice (or wine vinegar or dry white wine), & a small handful of dry bread crumbs to help bind in all those wonderful flavors. Makes an absolutely delicious accompaniment to Turkey or Chicken Piccata, or a Greek or Italian-style fish dish. Leftovers also make a wonderful filling for a stuffed meatloaf.
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Old 07-14-2009, 03:49 PM   #15
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Thanks BC - I am furiously thinking about how to apply what you said to a future meal. Since I write down nothing, I have to get furious, or I don't remember... I know, a bit stupid. But it works for me :-)

Bob
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