My favorite cooking green! And I was thrilled to see I am not alone. If you are in the mood for some feel good reading loaded with fiber check this out: Not Easy Being GreenIt's Not Easy Being Green
Tweeting about chard is the only thing that will save us
If that doesn't convince you that you need some chard in your life, maybe these two can.
Wondering what to do with those colorful stems? Pickle them or make a gratin with them! Recipes below
Chard Stem Gratin
Chez Panisse Vegetables by Alice Waters
Chard stems are delicious. Parboil until tender, drain, and arrange in a gratin dish with bits of fried pancetta, some chopped garlic, chopped flat-leaf parsley, and a seeded coarsely chopped tomato. Cover with a bit of bechamel sauce or cream and gratinee in a preheated 450 degree oven or under the broiler until golden.
Pickled Chard Stems
The Broad Fork by Hugh Acheson
Makes 1 pint
2 cups finely sliced chard stems
1 teaspoon pickling salt
2 teaspoons sugar
1 teaspoon yellow mustard seeds
1 cup distilled white vinegar
1/4 teaspoon chile powder
Pack the chard stems into a clean pint jar, leaving 1 inch headspace.
Combine the pickling salt, sugar, mustard seeds, vinegar, chile powder, and 1 cup of water in a nonreactive pot and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Then carefully ladle the hot mixture into the jar, leaving 1/2 inch of headspace. Cap the jar with its lid and band, and let cool for 2 hours. The jar can be stored in the refrigerator for up to 3 weeks, or processed according to the jar manufacturer's directions to store on the shelf for up to 10 months.
The following is an excerpt from Vegetable Literacy by Deborah Madison.
Good companions for chard:
NEWS FROM THE BEND
From planting time to the growing and harvesting seasons,