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Great way to share ideas

Category: Market Gardening/Farming | Posted: Wed Nov 17, 2010 4:22 am

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.

Thanks everyone.

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Frank wrote on Wed Nov 17, 2010 5:27 am:

This sounds really delicious!


daisybeans wrote on Wed Nov 17, 2010 10:42 am:

Yes, I agree... Sounds really really good. Interesting tip about leaving it whole to keep the flavor.

prairie_dancer wrote on Fri Nov 19, 2010 8:09 pm:

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

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