Swiss Chard question

J

JOKER23

New member
This stuff is not cheap (about $1.50 a bunch), but when my wife makes
something with them, she always cuts the stems off and tosses them. Do
the stems truly have no use in cooking?
 
On Sun, 6 Mar 2011 17:21:28 -0800 (PST), spamtrap1888
wrote:


The stems should be diced and cooked as a separate vegetable...
excellent added to soups.
 
On Mar 7, 2:29?pm, Serene Vannoy wrote:

More than that even, many people regard them as the best part. I
sometimes find the green leaves of silver beet (as we call it here)
rank, but I always use all the stems. They are good boiled, steamed
and stir-fried; delicious with various spices (I am going through a
nutmeg and mace phase at the moment). The best suggestion is just to
try combinations and see what you like.

LW
 
On 3/6/2011 6:21 PM, spamtrap1888 wrote:



You can cook the stems separately like asparagus, or chop and cooke them
along with the leaves, but in my opinion, they don't taste any better
than the leaves, which have an odd metallic flavor to me.

gloria p
 
In article
,
spamtrap1888 wrote:


I'll never forget the article I read many years ago about a US person
traveling in France. They were to have Swiss Chard for dinner. It
looked beautiful. When dinner came, there were no leaves, just the
stems. He asked what happened to the leaves. Huh? Why weren't they
served for dinner? His host explained patiently that the leaves were,
of course, not suitable for food. They would eat them in a few weeks,
as rabbit. The leaves were only good for feeding to the animals.

I eat both.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Sun, 6 Mar 2011 17:21:28 -0800 (PST), spamtrap1888
wrote:


I, personally, don't like the stems... too stringy. So I do what your
wife does and cut them off.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Dan Abel wrote:






I usually remove or mostly remove the stems, because chard leaves cook so
quickly the stems would still be raw. I like to sautee chard for maybe
20 seconds. For that you want just the leaves.

The stems go into the bag of stuff we make vegetable stock from, so
they're not wasted.

Steve
 
In article ,
[email protected] (Steve Pope) wrote:


The stalks are really delicious, at least to me. Here's a suggestion,
from my dim memory:

Cut the leaves off the stalks, and into whatever size you like. Cut the
stalks to fit your pan, or smaller if you like that. Put a little water
in the pan and add the stalks. Cover the pan and turn on the heat to
medium. When vapor comes out of the pan, turn it down and cook for five
minutes. Carefully take the lid off and toss in the leaves. Cover,
turn up heat and cook another two minutes, or until the leaves are
wilted the way you like them.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On 3/7/2011 4:00 PM, Ran?e at Arabian Knits wrote:

And one of the easiest greens to grow too. We have grown the Rainbow
Chard in flower beds in the front of the house and people commented on
the beautiful foliage. One lady was shocked when I pinched a leaf off,
ate some of it, and offered her some. She finally tried it and then
asked me where she could get the seed. We like it in salads, braised,
steamed, etc. Grows like a weed where we are, it is a mutant beet leaf
so will grow anywhere beets grow.
 
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