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!

But, but, but... I love Swiss chard, with NO disguises.

On Wed, 28 Jan 2015 22:24:29 -0500, "Jean B." > wrote:

>But, but, but... I love Swiss chard, with NO disguises.
Same here. Our favorite way of preparing it is to wash the stalks
(including the ribs) and slice them coarsely crosswise. Melt some
butter into olive oil in a wok along with a crushed clove of garlic.
Stir-fry the chard just until tender. No other liquid is
necessary--the residual water from washing plus the liquid released
during cooking will be enough. Salt and pepper to taste.

Serve as a side. Like so many other things, this too is great mixed
with pasta and doused with cream.

--
Bob
www.kanyak.com

On Wednesday, January 28, 2015 at 10:18:07 PM UTC-6, Opinicus wrote:
> On Wed, 28 Jan 2015 22:24:29 -0500, "Jean B." > wrote:
>
> >But, but, but... I love Swiss chard, with NO disguises.
> Same here. Our favorite way of preparing it is to wash the stalks
> (including the ribs) and slice them coarsely crosswise. Melt some
> butter into olive oil in a wok along with a crushed clove of garlic.
> Stir-fry the chard just until tender. No other liquid is
> necessary--the residual water from washing plus the liquid released
> during cooking will be enough. Salt and pepper to taste.

That's how I usually fix it, too. Delicious and underrated, IMO.

On Wed, 28 Jan 2015 21:05:59 -0800 (PST), Miss Kitty
> wrote:

> On Wednesday, January 28, 2015 at 10:18:07 PM UTC-6, Opinicus wrote:
> > On Wed, 28 Jan 2015 22:24:29 -0500, "Jean B." > wrote:
> >
> > >But, but, but... I love Swiss chard, with NO disguises.
> > Same here. Our favorite way of preparing it is to wash the stalks
> > (including the ribs) and slice them coarsely crosswise. Melt some
> > butter into olive oil in a wok along with a crushed clove of garlic.
> > Stir-fry the chard just until tender. No other liquid is
> > necessary--the residual water from washing plus the liquid released
> > during cooking will be enough. Salt and pepper to taste.
>
> That's how I usually fix it, too. Delicious and underrated, IMO.

Agree. Rainbow chard for me.

--
A kitchen without a cook is just a room

"Opinicus" > wrote in message
...
> On Wed, 28 Jan 2015 22:24:29 -0500, "Jean B." > wrote:
>
>>But, but, but... I love Swiss chard, with NO disguises.
> Same here. Our favorite way of preparing it is to wash the stalks
> (including the ribs) and slice them coarsely crosswise. Melt some
> butter into olive oil in a wok along with a crushed clove of garlic.
> Stir-fry the chard just until tender. No other liquid is
> necessary--the residual water from washing plus the liquid released
> during cooking will be enough. Salt and pepper to taste.
>
> Serve as a side. Like so many other things, this too is great mixed
> with pasta and doused with cream.

Might work for some people. I don't like cooked greens on their own.

On Thursday, January 29, 2015 at 12:47:56 AM UTC-6, Julie Bove wrote:
>
> Might work for some people. I don't like cooked greens on their own.

Of course you don't, you troll.

On Wednesday, January 28, 2015 at 11:47:56 PM UTC-7, Julie Bove wrote:
> "Opinicus" > wrote in message
> ...
> > On Wed, 28 Jan 2015 22:24:29 -0500, "Jean B." > wrote:
> >
> >>But, but, but... I love Swiss chard, with NO disguises.
> > Same here. Our favorite way of preparing it is to wash the stalks
> > (including the ribs) and slice them coarsely crosswise. Melt some
> > butter into olive oil in a wok along with a crushed clove of garlic.
> > Stir-fry the chard just until tender. No other liquid is
> > necessary--the residual water from washing plus the liquid released
> > during cooking will be enough. Salt and pepper to taste.
> >
> > Serve as a side. Like so many other things, this too is great mixed
> > with pasta and doused with cream.
>
> Might work for some people. I don't like cooked greens on their own.

Always the REBEL eh Julie?...way to go...we could expect less knowing your nature.