Dan Abel > wrote:

> "Julie Bove" > wrote:

>> "spamtrap1888" > wrote in message

>> > This stuff is not cheap (about $1.50 a bunch), but when my wife makes
>> > something with them, she always cuts the stems off and tosses them. Do
>> > the stems truly have no use in cooking?

>> The stems are tough. But if you want to use them, they can be finely
>> minced. I happen to toss them and I also happen to think it's pretty cheap.

>I've never found the stems to be tough, if properly cooked. Perhaps you
>have gotten ones that were old and dried out?

I usually remove or mostly remove the stems, because chard leaves cook so
quickly the stems would still be raw. I like to sautee chard for maybe
20 seconds. For that you want just the leaves.

The stems go into the bag of stuff we make vegetable stock from, so
they're not wasted.

Steve