On Tuesday, January 27, 2015 at 11:31:42 PM UTC-5, Julie Bove wrote:
> In case you missed it, it's basically just a way to disguise the Swiss
> Chard. You just make a hamburger gravy and add finely minced Swiss Chard at
> the end. I make my gravy by browning the ground beef with chopped onions,
> sliced celery, salt, pepper, parsley and some Wondra flour, mixed in after
> that all is cooked through. Then I slowly add beef broth and cook it down
> until it is how I want. I did not add the stems of the Swiss Chard this
> time only because I only used a pound of ground beef. Had I done that,
> there would have been far more veggies than beef. But if I use two pounds
> of beef, I will finely chop the stems. Otherwise, I just remove the middle
> parts of the leaves then do a Chiffonade of the greens, then chop that. Add
> towards the end of the cooking time so that they soften somewhat but don't
> get overcooked. I had the multicolored kind.
>
> I decided at the last minute to make some plain white rice. I put a little
> of that under the gravy and lima beans on the side. I actually like this
> quite well with the lima beans but I'm thinking that it would be even better
> served over green or wax beans. What can I say? I loves my beans!
>
> Normally I would serve this over mashed potatoes but I can no longer have
> potatoes. The rice is fine but kinda boring. Pasta would be good too but I
> am getting a tad burned out on that as well. Actually it is quite good on
> its own and perhaps the next time I will just serve it in a bowl like soup
> with very little added thickening or broth.
>
> As a kid, my mom used to make her hamburger gravy with no added veggies and
> a milk gravy. Once we had no potatoes or even bread so that she could serve
> it over toast so she put it in a bowl and called it meat soup. I loved it.
> Then when she asked me what I wanted for dinner, I told her, "Meat soup!"
> She had no clue what that was. Then when I described it, she laughed and
> remembered the incident. Oddly enough she never served it again as soup but
> it was still one of my favorite dishes. Alas I seem to be the only one in
> this house that likes hamburger gravy so... More for me!

Swiss chard, spinach and beets are all closely related. I like all cruciferous greens; kale, collards, turnip greens and mustard greens.

> wrote in message
...
> On Tuesday, January 27, 2015 at 11:31:42 PM UTC-5, Julie Bove wrote:
>> In case you missed it, it's basically just a way to disguise the Swiss
>> Chard. You just make a hamburger gravy and add finely minced Swiss Chard
>> at
>> the end. I make my gravy by browning the ground beef with chopped onions,
>> sliced celery, salt, pepper, parsley and some Wondra flour, mixed in
>> after
>> that all is cooked through. Then I slowly add beef broth and cook it
>> down
>> until it is how I want. I did not add the stems of the Swiss Chard this
>> time only because I only used a pound of ground beef. Had I done that,
>> there would have been far more veggies than beef. But if I use two
>> pounds
>> of beef, I will finely chop the stems. Otherwise, I just remove the
>> middle
>> parts of the leaves then do a Chiffonade of the greens, then chop that.
>> Add
>> towards the end of the cooking time so that they soften somewhat but
>> don't
>> get overcooked. I had the multicolored kind.
>>
>> I decided at the last minute to make some plain white rice. I put a
>> little
>> of that under the gravy and lima beans on the side. I actually like this
>> quite well with the lima beans but I'm thinking that it would be even
>> better
>> served over green or wax beans. What can I say? I loves my beans!
>>
>> Normally I would serve this over mashed potatoes but I can no longer have
>> potatoes. The rice is fine but kinda boring. Pasta would be good too
>> but I
>> am getting a tad burned out on that as well. Actually it is quite good
>> on
>> its own and perhaps the next time I will just serve it in a bowl like
>> soup
>> with very little added thickening or broth.
>>
>> As a kid, my mom used to make her hamburger gravy with no added veggies
>> and
>> a milk gravy. Once we had no potatoes or even bread so that she could
>> serve
>> it over toast so she put it in a bowl and called it meat soup. I loved
>> it.
>> Then when she asked me what I wanted for dinner, I told her, "Meat soup!"
>> She had no clue what that was. Then when I described it, she laughed and
>> remembered the incident. Oddly enough she never served it again as soup
>> but
>> it was still one of my favorite dishes. Alas I seem to be the only one
>> in
>> this house that likes hamburger gravy so... More for me!
>
> Swiss chard, spinach and beets are all closely related. I like all
> cruciferous greens; kale, collards, turnip greens and mustard greens.

But I don't think they taste the same.