"David Hare-Scott" > wrote in message
...
> 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

I prefer to cut off the tougher parts of the stems. The leaves and softer
stems are great in soup and stir fry. For chard as a vegetable side dish, I
just steam them together and toss with sesame oil and salt.

Kathy