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Dan Abel

In article >,
(Steve Pope) wrote:

> 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.

The stalks are really delicious, at least to me. Here's a suggestion,
from my dim memory:

Cut the leaves off the stalks, and into whatever size you like. Cut the
stalks to fit your pan, or smaller if you like that. Put a little water
in the pan and add the stalks. Cover the pan and turn on the heat to
medium. When vapor comes out of the pan, turn it down and cook for five
minutes. Carefully take the lid off and toss in the leaves. Cover,
turn up heat and cook another two minutes, or until the leaves are
wilted the way you like them.

--
Dan Abel
Petaluma, California USA