David Hare-Scott wrote:
> How do _you_ cook Swiss Chard [AKA Silverbeet] [AKA Spinach] [Beta
> vulgaris]?
>
> Do you eat the stems as well as the leaves?
>
> If both do you do them together?
>
> If separately how do you treat them dfferently?
>
> David


Slice leaves thinly, saute in olive oil and garlic for a few minutes.
Toasted pine nuts would be nice. Best to just enjoy it for itself, and
not drown it in whipping cream and sauces.

You can saute the stems separately and use in soups--as you would beet
stems.

Zee