Swiss chard
 

Got lots of swiss chrad (and potatoes, too. I know the potatoes can
just go in cool dark place and I can just blanch and freeze chard but
was hoping for some more interesting/creative uses for both -
especially the chard.

Any suggestions?

Eric

Eric Deaver wrote:
> Got lots of swiss chrad (and potatoes, too. I know the potatoes can
> just go in cool dark place and I can just blanch and freeze chard but
> was hoping for some more interesting/creative uses for both -
> especially the chard.
>
> Any suggestions?
>
> Eric
One of the things that you can do with chard is use the leaves as if
they were cabbage leaves and make chard rolls. I usually use a mixture
of ground lamb and barley with spices and some cut up dried fruit.
after you cook them, you can freeze them.
Ellen

Eric Deaver wrote:

> Got lots of swiss chrad (and potatoes, too. I know the potatoes can
> just go in cool dark place and I can just blanch and freeze chard but
> was hoping for some more interesting/creative uses for both -
> especially the chard.
>
> Any suggestions?
>
> Eric
I substitute swiss chard for cabbage leaves and make a stuffed roll with
them. I pour a roasted tomato sauce over and add motz. cheese as a
topping. I actually have pics of this dish because I was experimenting
with all the extra swiss chard I have. It got rave reviews but my
family is a little biased ;)

Sustitute the swiss chard for spinach and make spanakopita

"Eric Deaver" > wrote in message
...
> Got lots of swiss chrad (and potatoes, too. I know the potatoes can
> just go in cool dark place and I can just blanch and freeze chard but
> was hoping for some more interesting/creative uses for both -
> especially the chard.
>
> Any suggestions?

I once found a recipe online, but can't seem to find it now. It was
basically a hamburger gravy recipe with Swiss chard added. The first part
was washing the Swiss chard, cutting up into thin slivers, then cooking in a
minimal amount of water. You then make the hamburger gravy and add the
Swiss chard at the end, heating through. I've made variations on this,
making a cream gravy and also a beefy gravy. Either way, my daughter loves
it served over mashed potatoes.

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