This stuff is not cheap (about $1.50 a bunch), but when my wife makes
something with them, she always cuts the stems off and tosses them. Do
the stems truly have no use in cooking?

On Sun, 6 Mar 2011 17:21:28 -0800 (PST), spamtrap1888
> wrote:

>This stuff is not cheap (about $1.50 a bunch), but when my wife makes
>something with them, she always cuts the stems off and tosses them. Do
>the stems truly have no use in cooking?

The stems should be diced and cooked as a separate vegetable...
excellent added to soups.

On 03/06/2011 05:21 PM, spamtrap1888 wrote:
> This stuff is not cheap (about $1.50 a bunch), but when my wife makes
> something with them, she always cuts the stems off and tosses them. Do
> the stems truly have no use in cooking?

The stems are perfectly good. They take a little longer to cook than the
greens, but they're not trash.

Serene

--
http://www.momfoodproject.com

On Mar 7, 2:29*pm, Serene Vannoy > wrote:
> On 03/06/2011 05:21 PM, spamtrap1888 wrote:
> > This stuff is not cheap (about $1.50 a bunch), but when my wife makes
> > something with them, she always cuts the stems off and tosses them. Do
> > the stems truly have no use in cooking?
>
> The stems are perfectly good. They take a little longer to cook than the
> greens, but they're not trash.

More than that even, many people regard them as the best part. I
sometimes find the green leaves of silver beet (as we call it here)
rank, but I always use all the stems. They are good boiled, steamed
and stir-fried; delicious with various spices (I am going through a
nutmeg and mace phase at the moment). The best suggestion is just to
try combinations and see what you like.

LW

On 3/6/2011 6:21 PM, spamtrap1888 wrote:
> This stuff is not cheap (about $1.50 a bunch), but when my wife makes
> something with them, she always cuts the stems off and tosses them. Do
> the stems truly have no use in cooking?



You can cook the stems separately like asparagus, or chop and cooke them
along with the leaves, but in my opinion, they don't taste any better
than the leaves, which have an odd metallic flavor to me.

gloria p

In article
>,
spamtrap1888 > wrote:

> This stuff is not cheap (about $1.50 a bunch), but when my wife makes
> something with them, she always cuts the stems off and tosses them. Do
> the stems truly have no use in cooking?

I'll never forget the article I read many years ago about a US person
traveling in France. They were to have Swiss Chard for dinner. It
looked beautiful. When dinner came, there were no leaves, just the
stems. He asked what happened to the leaves. Huh? Why weren't they
served for dinner? His host explained patiently that the leaves were,
of course, not suitable for food. They would eat them in a few weeks,
as rabbit. The leaves were only good for feeding to the animals.

I eat both.

--
Dan Abel
Petaluma, California USA

"spamtrap1888" > wrote in message
...
> This stuff is not cheap (about $1.50 a bunch), but when my wife makes
> something with them, she always cuts the stems off and tosses them. Do
> the stems truly have no use in cooking?

The stems are tough. But if you want to use them, they can be finely
minced. I happen to toss them and I also happen to think it's pretty cheap.

On Sun, 6 Mar 2011 17:21:28 -0800 (PST), spamtrap1888
> wrote:

> This stuff is not cheap (about $1.50 a bunch), but when my wife makes
> something with them, she always cuts the stems off and tosses them. Do
> the stems truly have no use in cooking?

I, personally, don't like the stems... too stringy. So I do what your
wife does and cut them off.

--

Today's mighty oak is just yesterday's nut that held its ground.

In article >,
"Julie Bove" > wrote:

> "spamtrap1888" > wrote in message
> ...
> > This stuff is not cheap (about $1.50 a bunch), but when my wife makes
> > something with them, she always cuts the stems off and tosses them. Do
> > the stems truly have no use in cooking?
>
> The stems are tough. But if you want to use them, they can be finely
> minced. I happen to toss them and I also happen to think it's pretty cheap.

I've never found the stems to be tough, if properly cooked. Perhaps you
have gotten ones that were old and dried out?

--
Dan Abel
Petaluma, California USA

Dan Abel > wrote:

> "Julie Bove" > wrote:

>> "spamtrap1888" > wrote in message

>> > This stuff is not cheap (about $1.50 a bunch), but when my wife makes
>> > something with them, she always cuts the stems off and tosses them. Do
>> > the stems truly have no use in cooking?

>> The stems are tough. But if you want to use them, they can be finely
>> minced. I happen to toss them and I also happen to think it's pretty cheap.

>I've never found the stems to be tough, if properly cooked. Perhaps you
>have gotten ones that were old and dried out?

I usually remove or mostly remove the stems, because chard leaves cook so
quickly the stems would still be raw. I like to sautee chard for maybe
20 seconds. For that you want just the leaves.

The stems go into the bag of stuff we make vegetable stock from, so
they're not wasted.

Steve

On Mar 6, 7:21*pm, spamtrap1888 > wrote:
> This stuff is not cheap (about $1.50 a bunch), but when my wife makes
> something with them, she always cuts the stems off and tosses them. Do
> the stems truly have no use in cooking?

Whaaa? The stems are delicious. Tell her to stop doing that.

In article >,
(Steve Pope) wrote:

> Dan Abel > wrote:
>
> > "Julie Bove" > wrote:
>
> >> "spamtrap1888" > wrote in message
>
> >> > This stuff is not cheap (about $1.50 a bunch), but when my wife makes
> >> > something with them, she always cuts the stems off and tosses them. Do
> >> > the stems truly have no use in cooking?
>
> >> The stems are tough. But if you want to use them, they can be finely
> >> minced. I happen to toss them and I also happen to think it's pretty
> >> cheap.
>
> >I've never found the stems to be tough, if properly cooked. Perhaps you
> >have gotten ones that were old and dried out?
>
> I usually remove or mostly remove the stems, because chard leaves cook so
> quickly the stems would still be raw. I like to sautee chard for maybe
> 20 seconds. For that you want just the leaves.
>
> The stems go into the bag of stuff we make vegetable stock from, so
> they're not wasted.

The stalks are really delicious, at least to me. Here's a suggestion,
from my dim memory:

Cut the leaves off the stalks, and into whatever size you like. Cut the
stalks to fit your pan, or smaller if you like that. Put a little water
in the pan and add the stalks. Cover the pan and turn on the heat to
medium. When vapor comes out of the pan, turn it down and cook for five
minutes. Carefully take the lid off and toss in the leaves. Cover,
turn up heat and cook another two minutes, or until the leaves are
wilted the way you like them.

--
Dan Abel
Petaluma, California USA