On Sun, 1 Feb 2009 17:14:13 -0800 (PST), Sheldon >
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
>
>You do realize that Barb will never again kiss you on the lips...
>chard is beets.

If chard tasted like beet greens, I wouldn't have a problem with it.
I *love* beet greens!


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

Mae West