sf wrote:
> Finally! I tried it and liked it. What's the secret, you ask? Salt!
> Yep, just a little salt sprinkled on the leaves before steaming.
> That's it! Salt covered up the characteristic bitterness of chard
> that I don't like.
>
> Method
>
> Wash leaves, shake dry
> Shred (one or two inches wide) with a knife
> sprinkle with a minimum amount of salt and toss with your hands
> Place in a cold pan with only the water still on the leaves
> Cover
> Turn up the heat and lightly steam
>
>
I don't like bitter-tasting things, but have never found chard to be
bitter; I wonder if it's a matter of the variety?