In article >,
Goomba38 > wrote:

> On Tyler Florences recent "How to Boil Water"
> show, he made wilted swiss chard. He removed the
> stems and mentioned that Italians grill these with
> olive oil. I've never had them so, has anyone?
> I am making Chick Pea and Escarole Soup, except I
> couldn't find escarole so I'm substituting swiss
> chard.
> Goomba
>

Mmmmmm... Chard is not bitter like Escarole. :-)
It's slightly tart and sweet. I just planted more out in the garden
so I'll have some all year if all goes well!
Slightly "meaty" flavor, similar to but better
than fresh spinach and easier to wash clean!

I've not tried grilling the stems, but I often use
chard in stir fry. I sautee' the stems sliced into
bite sized pieces and rip the leaves the same way.

It's fabulous no matter how you cook it IMHO. I often
just steam it and serve with a bit of lemon butter.

But, Chard IS my #1 favorite green! I have red, green
and rainbow chard (yellow and orange stems).

Not tried it in soup. but that's a good idea, thanks!

--
K.

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