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Re: What's cookin'?

On Sun 19 Jul, Ken Moi wrote:
> Michelle,
> 
> We love chard, just boilded (not too long, and not the stems), drained,
> chopped up and spread with a little butter.  Also, good with a poached egg
> on top! and what ever else you may want to add, Hollandaise (sp) Sauce,
> melted cheese ect.
> 
> I also like it cooked as above, chopped fine and mixed with boiled rice and
> chopped hard boiled eggs.  I even add it to my Shrimp Raamen noodles.
> 
> Pat (Rolla, B.C.)

Pat is right, but that is only part of the story. The really young
leaves of both the coloured Ruby Chard and the white-stemmed green Swiss
Chard can be eaten raw in salads. The succulent white stems of Swiss
Chard can be steamed or lightly boiled and served with a dressing, I
haven't tried this with the coloured stems which never seem as
succulent. The green leaves, use as spinach in any recipe that requires
spinach, but it doesn't make your teeth go furry as true spinach
does.Mostly I just chop up the stems with the leaves and lightly boil.
Pam


-- 
Allan Day  Hereford HR2 7AU allan@crwys.demon.co.uk
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