In article >,
flitterbit > wrote:

> Omelet wrote:
> > In article >,
> > flitterbit > wrote:
> >
> >> Omelet wrote:
> >>> In article
> >>> >,
> >>> 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.
> >>> Chard is NOT beets!
> >>>
> >>> Geeze Shel' where do you come up with this crap?
> >> >
> >> >
> >> Actually, spinach, beets and Swiss chard are all members of the family
> >> Chenopodiaceae.
> >
> > But chard is still not a beet!
> > I sure as hell don't get big, edible roots when I grow it.
> > >
>
> No, not a beet, but definitely related; according to Rodale Press'
> "Successful Organic Gardening" book on Vegetables, that Latin name for
> beet is Beta vulgaris, Swiss chard's is Beta vulgaris var. cicla; common
> names for Swiss chard are silverbeet and leaf beet. The chard I grow
> produces a huge root, but I've never tried cooking it; might be
> something to try
>
> There's a number of related vegetables where we grow one member of a
> family for its roots and another for its leaves; think radishes and kale.

They may be related babe, but they are still not a beet dammit! ;-d
--
Peace! Om

"If the enemy is in range, so are you."
-Infantry Journal