On Wed, 28 Jan 2015 21:05:59 -0800 (PST), Miss Kitty
> wrote:

> On Wednesday, January 28, 2015 at 10:18:07 PM UTC-6, Opinicus wrote:
> > On Wed, 28 Jan 2015 22:24:29 -0500, "Jean B." > wrote:
> >
> > >But, but, but... I love Swiss chard, with NO disguises.
> > Same here. Our favorite way of preparing it is to wash the stalks
> > (including the ribs) and slice them coarsely crosswise. Melt some
> > butter into olive oil in a wok along with a crushed clove of garlic.
> > Stir-fry the chard just until tender. No other liquid is
> > necessary--the residual water from washing plus the liquid released
> > during cooking will be enough. Salt and pepper to taste.
>
> That's how I usually fix it, too. Delicious and underrated, IMO.

Agree. Rainbow chard for me.

--
A kitchen without a cook is just a room