On Sun, 01 Feb 2009 13:47:58 -0500, flitterbit >
wrote:

>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?

I doubt it. I didn't like it from the gitgo. I've even tried sweet &
sour vinegar on it, but that didn't help either. My grandfather grew
both red and green chard in his garden, but I didn't like it. I've
tried commercial chard from the grocery stores, didn't like it either.
This one was from the grocery store and I could taste the difference
between salt and no salt. Salted is the answer, AFAIC.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West