RE: Swiss chard

To: <veggie-list@eskimo.com>
Subject: RE: Swiss chard
From: R* L*
Date: Wed, 25 Aug 1999 11:37:22 -0400
Importance: Normal
Resent-Date: Wed, 25 Aug 1999 08:36:29 -0700
Resent-From: veggie-list@eskimo.com
Resent-Message-ID: <"q7BCx2.0.Na5.yr0nt"@mx1>
Resent-Sender: veggie-list-request@eskimo.com

Charlotte,

I have found that sauteing the chard with a bit of olive oil and chopped garlic is just yummy! I separate the main stock from the leaves, cook the stalks first, and then the leaves. Add a bit of salt and pepper!

Rene.

-----Original Message-----
From: Charlotte Bedsole [mailto:shalee@m-y.net]
Sent: Wednesday, August 25, 1999 9:47 AM
To: veggie-list@eskimo.com
Subject: Swiss chard

I have the "most beautiful" swiss chard called Bright Lights. It is so colorful that next year I plan to use it as a border in my flower garden. However, I can't find any way to use it in cooking. I've searched the web for recipes, but, alas........it is so bitter I just don't like it.

Any suggestions?

References:
- Swiss chard
  - From: "C* B*"

Prev by Date: Re: Swiss chard
Next by Date: Re: Swiss chard
Prev by thread: Re: Swiss chard
Next by thread: Re: Swiss chard

Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index