I`ve grown swiss chard for the first time - the kind with different coloured stems.
Now I don`t know how to cook it!
And do I cook it on the principle that 'young is best' or 'let it mature'.
As you can see, I haven`t a clue.
Help!
Chard advice?
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- alan refail
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Here's some advice from Johnboy. The "Chard expert" will no doubt add more when he sees your query
viewtopic.php?p=27672#p27672
viewtopic.php?p=27672#p27672
I use the leaves as you would spinach and the stalks somewhat firmer, like asparagus. If you want to add to stews, soups or casseroles, just treat them as any whole green veg.
Otherwise, add the leaves as you would spinach to stir fries, soups or pasta sauces and chop up the stems for the first stage of stir fries along with cabbage, celery and other brassicas.
Otherwise, add the leaves as you would spinach to stir fries, soups or pasta sauces and chop up the stems for the first stage of stir fries along with cabbage, celery and other brassicas.
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A tip for cooking to conserve flavour, wash, shake and use only the water attached to the leaves, it will wilt and cook with minimal water and is tastier if you don't drown it!
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By Thomas Huxley
http://www.wildrye.info/reserve/