Hope > wrote in
:

>
> It's better for you than spinach, cause it has the iron without the
> oxalic acid. Here is Australia it's often referred to as spinach-
> with spinach called "english spinach' or baby spinach.
>

I've always called it silverbeet, but it certainly is often labelled
spinach in fruit & veg shops. I think this newsgroup may have been the
first place I heard the name swiss chard for it.I've used it in place of
spinach in spanokopita (sp?), but mostly just have it steamed with lemon
juice.

Saw a bit of a cooking show on the TV on the weekend, though, and an
Italian chef cooked it briefly in boiling water, then with some of the
larger stems, sliced them through, sandwiched two slices with some
fontina between them, coated them with breadcrumbs and deep fried them.
Served them with a salad made of the leaves.

The show mostly just has pieces from other shows, and has no website of
its own. However, did a bit of a search and have found the recipe.

http://www.uktvfood.co.uk/index.cfm/....newrecipe/ID/
511717.shtml

Something different to try with this vegie.

Rhonda Anderson
Cranebrook, NSW, Australia