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From: Jo Stepaniak (jo.vegsource.com)
In Reply to: Rainbow Chard... posted by JoyfulVegan on June 25, 2009 at 10:33 am:
What a lovely gift! I use chard leaves just like spinach. They cook very quickly and can get watery (just like spinach). I don't care for chard raw. I steam or stir-fry the stems separately and eat them like I would asparagus. If they seem particularly stringy, I will peel them with a peeler, like I would celery, before I cook them. The stems take longer to cook than the leaves, which is why I prepare them separately. Enjoy!!
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