Recent Entries to this Blog
Great way to share ideas
Over the weekend I harvested what I thought was the last of the produce from the garden. NOPE! was more than tickled to harvest yet anohter huge amount of Swiss Chard. Here is one of the ways I like to cook Chard.
I of course rinse or even sometimes soak the Chard for a little while. It becomes very crisp that way. Then I put the entire leaf and stalk in a very large skillet. Some of it hangs over the edge and thats ok. Just remember to keep the flame or electric burner to a dull roar.
When I do this the Chard flavour is not marred by cutting it up. It hold that wonderful Chard flavour.
Toss in olive oil or bacon fat and saute for a while until it's all wilted then I mix in some garlic. I love garlic so I add quite a bit. Then I serve it with either pasta or rice. And of course both are cooked.
I've also been known to add Chard to a crock pot(slow cooker) with beans and potatoes with herbs and what ever seasonings you like.
That's good too.
This blog entry has been viewed 123 times
You're reading one of many blogs on GardenStew.com.
Register for free and start your own blog today.
This sounds really delicious!
Yes, I agree... Sounds really really good. Interesting tip about leaving it whole to keep the flavor.
Its my firm belief that when edible greens are cut into(in any way) they become bitter and off tasting. When I started cooking grees fully intact the flavor does not change. And my 5 yr old loves greens cooked and just eating by the handful in the garden