Re: Swiss chard
Here's what I do. I cut off the stems of the chard (lots of people eat
them, but I prefer not to) and then stack the leaves on top of each other
like a deck of cards, and then roll them like cigars, mixing metaphors
freely, and then chop. This makes long skinny slices like spaghetti.
Still mixing metaphors well, I fry bacon til it sweats, then add chard and
aute, tossing, until chard is tender and bacon is crisp.
This works well with the smaller leaves. If you want to cook the bigger
leaves, chop them and then cook in a LITTLE water in your pressure cooker at
15 lbs (standard) pressure for 2 - 3 minutes. Serve in a white sauce or
cream sauce: this gentles the flavor.
