Re: Swiss chard

If you go to http://www.epicurious.com and search for chard you will find many recipes.
 
Marbeth Zone 9 in San Francisco Bay Area
m*@guiguy.com
 
 
----- Original Message -----
From: b*@sierratel.com
To: v*@eskimo.com
Sent: Wednesday, August 25, 1999 10:06 AM
Subject: Re: Swiss chard

I have a small stand where I sell my extra veggies. Bright Lights Swiss Chard is one of the top sellers. I strip it from the stems, combine it with onions/garlic and thin slices of the tender parts of the stems. Put all in a zipper-top gallon bag and it will look pretty, taste good, and sell like hotcakes (if you are in the market). To prepare, sauté or steam until tender. Customers tell me they steam it, season, then serve as is, or sprinkle with olive oil. The tiny center leaves can be added to salad mixtures. Hope my 2 cents helps you use your chard (that is so, so, good for you).
Barbara
----- Original Message -----
From: s*@m-y.net
To: v*@eskimo.com
Sent: Wednesday, August 25, 1999 6:47 AM
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?
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