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

David Hare-Scott wrote on 02 May 2005 in rec.food.cooking

> 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 treat chard like spinach and eat it in soups and salads

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

"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
>
>

You eat both. For large leaves the stems can be searated and cooked a little
longer. I like to steam it until almost done, then drain and saute in olive
oil with some garlic. Serve topped with toasted pine nuts.


--
Peter Aitken

Remove the crap from my email address before using.

David Hare-Scott wrote:
> 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?

Chard is in the beet family, not spinach.

Cut the stems from the leaves with the large portion of the central
rib. Then dice stem portions and add to soups/stew, or stir fry... or
nuke with a little butter. There are a thousand ways to prepare the
leaves, even pickled, or stuffed. The worst way to treat this
magnificent vegetable is to cook the friggin' shit out of it as in
'soul food' (a misnomer... soul food has NO soul, it's all cooked
out... soul food is typically anything cooked to death).

M-W

Swiss chard

: a beet (Beta vulgaris cicla) having large leaves and succulent stalks
often cooked as a vegetable - called also chard
---

Sheldon

Remove stems and throw away.

http://www.elise.com/recipes/archive...wiss_chard.php

http://www.riverford.co.uk/en/recipe...15fe9c52e09feb

http://www.cdkitchen.com/recipes/rec...rint=1&scale=4

David Hare-Scott wrote:
> 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


Slice leaves thinly, saute in olive oil and garlic for a few minutes.
Toasted pine nuts would be nice. Best to just enjoy it for itself, and
not drown it in whipping cream and sauces.

You can saute the stems separately and use in soups--as you would beet
stems.

Zee

"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

In article >,
"David Hare-Scott" > wrote:

> 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 eat them together.

Steamed.

With just a little bit of salt and/or lemon butter. ;-d

They also work together in stir fry.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article >,
> wrote:

> Remove stems and throw away.

NNNNOOOOOOOOOOOOOO!!!!!!!!!
What retard came up with THAT idea???

The stems, steamed until soft, are every bit as good as the leaves! :-)

>
> http://www.elise.com/recipes/archive...wiss_chard.php
>
> http://www.riverford.co.uk/en/recipe...cipeid=104&cat
> id=5&PHPSESSID=01e0903305ed94b64b15fe9c52e09feb
>
> http://www.cdkitchen.com/recipes/rec...042&print=1&sc
> ale=4
>
>

wrong wrong WRONG!!!

Whoever wrote those was probably a hater of said veggie. :-P

Treat like fresh spinach.
Best steamed, but also good raw or sauteed.

Gently.

I have a garden full of fresh chard right now that I've been eating
weekly. It's a regular veggie around here!

http://home.centurytel.net/Katraslin...rden2small.jpg

That is pennyroyal mint growing in around it, and a single mustard plant
in the front left. I decided I don't care for mustard greens and pick
the mature leaves as treats for the chickens. It's fixin' to bloom now.

And here is a harvest shot with a curious kitty:

http://home.centurytel.net/Katraslin...chie1small.jpg

Cook gently for best results. Cook stems until soft. Texture is similar
to cooked celery for the stems. They are also fine raw on a dip tray.

Throw them away?????? Sheesh!!!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Katra wrote:
> > wrote:
>
> > Remove stems and throw away.
>
> NNNNOOOOOOOOOOOOOO!!!!!!!!!
> What retard came up with THAT idea???

A fraud who happens to know how to spell "chef", but ain't one.

> The stems, steamed until soft, are every bit as good as the leaves!
:-)
>
> I have a garden full of fresh chard right now that I've been eating
> weekly. It's a regular veggie around here!
>
> http://home.centurytel.net/Katraslin...rden2small.jpg
>
> That is pennyroyal mint growing in around it, and a single mustard
plant
> in the front left. I decided I don't care for mustard greens and pick

> the mature leaves as treats for the chickens. It's fixin' to bloom
now.
>
> And here is a harvest shot with a curious kitty:
>
> http://home.centurytel.net/Katraslin...chie1small.jpg
>
> Cook gently for best results. Cook stems until soft. Texture is
similar
> to cooked celery for the stems. They are also fine raw on a dip tray.
>
> Throw them away?????? Sheesh!!!

Nice pics.

Hmm....if they're *chard*, I'd say the Swiss are *way* overcooked....Sorry,
couldn't help myself and my *weird* sense of humor...<G>

In article . com>,
"Sheldon" > wrote:

> Katra wrote:
> > > wrote:
> >
> > > Remove stems and throw away.
> >
> > NNNNOOOOOOOOOOOOOO!!!!!!!!!
> > What retard came up with THAT idea???
>
> A fraud who happens to know how to spell "chef", but ain't one.
>
> > The stems, steamed until soft, are every bit as good as the leaves!
> :-)
> >
> > I have a garden full of fresh chard right now that I've been eating
> > weekly. It's a regular veggie around here!
> >
> > http://home.centurytel.net/Katraslin...rden2small.jpg
> >
> > That is pennyroyal mint growing in around it, and a single mustard
> plant
> > in the front left. I decided I don't care for mustard greens and pick
>
> > the mature leaves as treats for the chickens. It's fixin' to bloom
> now.
> >
> > And here is a harvest shot with a curious kitty:
> >
> > http://home.centurytel.net/Katraslin...chie1small.jpg
> >
> > Cook gently for best results. Cook stems until soft. Texture is
> similar
> > to cooked celery for the stems. They are also fine raw on a dip tray.
> >
> > Throw them away?????? Sheesh!!!
>
> Nice pics.
>

Thank you!
The kitty is "Serena", aka "moochie" or "smoochie".
She is one of those "in your face love me kiss me" calicos. ;-)
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain