What t do with Swiss Chard

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

Thanks
Marty

eat it?

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On Sat 23 Jul 2005 10:16:57p, wrote in rec.food.cooking:

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

Thanks
Marty

Steam, butter and lemon juice.

--
Wayne Boatwright *¿*
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In article <[email hidden]>,

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

Thanks
Marty

I treat it like fresh spinach. ;-)

Most often, steam it and serve it as a side dish with lemon butter.

I've also chopped it up and added it to stir fry's.

It's one of my favorite veggies!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

Thanks
Marty

Trim the ends of the stems, rinse and clean the leaves as required.

Fold the leaves in half or thirds and do a kind of large chiffonade, cutting
the leaves and stems into sideways strips.

Put the strips into a large frying pan with a small amount of water. Cover
and bring the water to a boil, let boil 30 seconds and turn off, toss the
chard and let sit a little until almost tender.

Toss the chard with vinagrette and chill. Eat very cold.

Vinagrette:

Wine vinegar
Lemon juice
Olive oil
Salt

Mix 1 part wine vinegar, 1/2 part lemon juice, and 2 parts olive oil with
salt to taste. Toss with chard.

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

Thanks
Marty

I feed it to my small parrot 🙂

Jill

In article <[email hidden]>,

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

Remove the stem and cook like fresh spinach. Nice if it's not old.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Melba's Jammin' wrote on 24 Jul 2005 in rec.food.cooking

Quoted message said:

In article <[email hidden]>,

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

Remove the stem and cook like fresh spinach. Nice if it's not old.

I use it raw in salads and Cooked in soups.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

Thanks
Marty

wash it, chop out the white ribs (the big ones).

Chop it up roughly and saute with some garlic and EVOO and lemon
juice. Then throw it into a greased baking dish, cover with grated
yellow cheese or chopped feta (or a mixture). Pour over mixture of
eggs +/- some milk or cream, bake and you have YUMMY crustless quiche
(fritata?).

It's better for you than spinach, cause it has the iron without the
oxalic acid. Here is Australia it's often referred to as spinach-
with spinach called "english spinach' or baby spinach.

Hope

Hope <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

It's better for you than spinach, cause it has the iron without the
oxalic acid. Here is Australia it's often referred to as spinach-
with spinach called "english spinach' or baby spinach.

I've always called it silverbeet, but it certainly is often labelled
spinach in fruit & veg shops. I think this newsgroup may have been the
first place I heard the name swiss chard for it.I've used it in place of
spinach in spanokopita (sp?), but mostly just have it steamed with lemon
juice.

Saw a bit of a cooking show on the TV on the weekend, though, and an
Italian chef cooked it briefly in boiling water, then with some of the
larger stems, sliced them through, sandwiched two slices with some
fontina between them, coated them with breadcrumbs and deep fried them.
Served them with a salad made of the leaves.

The show mostly just has pieces from other shows, and has no website of
its own. However, did a bit of a search and have found the recipe.

http://www.uktvfood.co.uk/index.cfm/UKTVFoodpreview/recipes.newrecipe/ID/
511717.shtml

Something different to try with this vegie.

Rhonda Anderson
Cranebrook, NSW, Australia

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

Collard Greens and Lentils
(Recipe From Michel Richard)

Total time: 20 minutes, plus 2 hours, 15 minutes simmering time,
Servings: 6

2 tablespoons olive oil
1 onion, diced
1/4 pound bacon, cut in thin strips
1 pound collard greens or mixed collard and mustard greens, ribs
removed, chopped
2 cups chicken stock
3/4 cup green Le Puy lentils or other lentils
Salt and pepper
Balsamic vinegar

1. Heat the oven to 250 degrees. Heat the olive oil in a large Dutch
oven or ovenproof pot and sauté the onion over medium heat until it
becomes translucent and begins to soften, about 3 minutes. Add the
bacon and cook until it softens, about 5 minutes. Remove the pot from
the heat and remove any excess oil by patting the bacon and onion with
a paper towel.

2. Return the pot to the heat and add half the greens. This will fill
the pot, but as you cook, stirring frequently, the leaves will wilt
and shrink. When there is enough room, add the remaining greens and
the chicken stock. Stir to mix evenly.

3. Cover the pot and place it in the oven to cook until the greens are
well stewed and deeply fragrant, about 1 1/2 hours.

4. Add the lentils, stir, cover and return the pot to the oven until
the lentils are tender but still a little chewy, about 40 to 45
minutes.

5. Season to taste with salt and pepper and stir in 1 tablespoon of
balsamic vinegar. Taste and add a little more vinegar if necessary.
Serve immediately.

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

I braise it. Remove the center vein if it's big and tough and chop the
chard up, then put it in a skillet with just a little olive oil and
some chopped/pressed garlic. Saute until it wilts a bit, then add a
little water, cover and steam until tender. Add a little salt and
pepper to taste, and there you go. I've also done a chopped raisin and
balsamic vinegar thing with it that was good.

Regards,
Tracy R.

"Desert Rainbow" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

Collard Greens and Lentils
(Recipe From Michel Richard)

Total time: 20 minutes, plus 2 hours, 15 minutes simmering time,
Servings: 6

2 tablespoons olive oil
1 onion, diced
1/4 pound bacon, cut in thin strips
1 pound collard greens or mixed collard and mustard greens, ribs
removed, chopped
2 cups chicken stock
3/4 cup green Le Puy lentils or other lentils
Salt and pepper
Balsamic vinegar

1. Heat the oven to 250 degrees. Heat the olive oil in a large Dutch
oven or ovenproof pot and sauté the onion over medium heat until it
becomes translucent and begins to soften, about 3 minutes. Add the
bacon and cook until it softens, about 5 minutes. Remove the pot from
the heat and remove any excess oil by patting the bacon and onion with
a paper towel.

2. Return the pot to the heat and add half the greens. This will fill
the pot, but as you cook, stirring frequently, the leaves will wilt
and shrink. When there is enough room, add the remaining greens and
the chicken stock. Stir to mix evenly.

3. Cover the pot and place it in the oven to cook until the greens are
well stewed and deeply fragrant, about 1 1/2 hours.

4. Add the lentils, stir, cover and return the pot to the oven until
the lentils are tender but still a little chewy, about 40 to 45
minutes.

5. Season to taste with salt and pepper and stir in 1 tablespoon of
balsamic vinegar. Taste and add a little more vinegar if necessary.
Serve immediately.

When I have simply fried cabbage, if I have a leaf or two of chard, I have
sometimes added a little bit of tchopped chard to liven it up in color and
taste.
Dee Dee

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

Feed it to your pet rabbit. I tried that stuff a few months
ago. It was disgusting.

Dave Smith said:

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

Feed it to your pet rabbit. I tried that stuff a few months
ago. It was disgusting.

And such is how gormets (sp?) are born. Chard is wonderful, just simply
steamed with a bit of fried meat and garlic. Oh well, different strokes..

Quoted message said:

Dave Smith said:

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

I tried that stuff a few months ago. It was disgusting.

What else to expect from someone whose taste is in their ass.

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

Thanks
Marty

Cook it like spinach.

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

Thanks
Marty

Remove the thick part of the stems and use elsewhere. Chop coarsely and
saute in olive oil with some garlic. When it is almost done add cubed
or sliced boiled potatoes and stir together well and serve. Chard is
an excellent alternative to spinach in ravioli stuffing or malfatti.

D.M.

Chard enchiladas are a long-time favorite, but recently
I usually use kale instead.

Any of chard, kale, or spinach can be "wilted", which
means they are sauteed for a bit, then vinegar is added,
covered and steamed until reduced into a soft mass. (Or
mess.)

Then add to any cheese enchilada recipe. Or if you prefer
a Japanese preparation, serve these greens chilled, dressed with rice
vinegar and sesame oil and, if you like, dried bonito flakes.

Steve

"~patches~" <[email hidden]> wrote in message
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Quoted message said:

Quoted message said:

Someone gave me some Swiss Chard. What do I do with it?

Thanks
Marty

Cook it like spinach.

I've cooked spinach two different ways, but prefer the taste of #Two.
One: After I wash it, I put abt. 2 tablespoons water into a pan and steam it
in the pan (not in a steamer).
Two: Since I've started buying thrice washed spinach, I do it this way. I
fill a pan with water, get it to boiling, gather up what I consider to be
one person's on-the-large-size serving of the spinach and put it into the
boiling water, boil 2 minutes, then lift out with a handled-sieve (to drain)
and put into a serving bowl. Add butter and/or vinegar if you wish. If I
cook other portions, just get the same water to boiling again.

I've read that vinegar added to spinach will keep the calcium in your body
from binding; but kale will not bind calcium.
Dee Dee