Swiss Chard and Kale
Discussion
I grow swiss chard I just cook it like spinach. I normally cut off the stems and cook them slightly longer.
My standard prep is wash and cut off stems and slice up leaves if they are large, heat large frying pan up. add nob of butter add stems and cook for 2 mins then add leaves and wilt then season with s&P and add a splash of lemon juice or balsamic vinager and serve.
with kale (if curly) i normally slice the leaves from the central stems, discard the stems, chop the kale into bitesized bits, heat half an inch of water in a saucepan. add a nob of butter to the water and then add the kale and boil/ steam until tender. drain and then add S&P to taste.
I find that both of these veg need less salt than usual as they seem to have a salty taste already.
Not sure what else you could do with it to be honest. maybe use the chard to wrap/ stuff meat like you sometimes do with spinach? or chard and riccota tortalini maybe?
or how about substituting chard for spinach in this recipe?
http://www.bbcgoodfood.com/recipes/4553/spinach-ba...
My standard prep is wash and cut off stems and slice up leaves if they are large, heat large frying pan up. add nob of butter add stems and cook for 2 mins then add leaves and wilt then season with s&P and add a splash of lemon juice or balsamic vinager and serve.
with kale (if curly) i normally slice the leaves from the central stems, discard the stems, chop the kale into bitesized bits, heat half an inch of water in a saucepan. add a nob of butter to the water and then add the kale and boil/ steam until tender. drain and then add S&P to taste.
I find that both of these veg need less salt than usual as they seem to have a salty taste already.
Not sure what else you could do with it to be honest. maybe use the chard to wrap/ stuff meat like you sometimes do with spinach? or chard and riccota tortalini maybe?
or how about substituting chard for spinach in this recipe?
http://www.bbcgoodfood.com/recipes/4553/spinach-ba...
Edited by Pete Franklin on Friday 3rd June 11:54
Chard just like spinach as mentioned and like spinach a huge amount reduces to hadrly anything when cooked. The stalks are edible but bland. It is a perennial so cut the leaves off but don't pull it up at the end of the season, about half of ours survived the harsh winter and gave us an early crop before running to seed as a result of the hot dry spring.
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