Re: new member post--chard

[Guest guest]

Are you sure you're thinking of the right leafy green? Swiss Chard is the

sweetest leafy green you can get. Maybe you ate some that had gone to seed--most

of them turn bitter at that point.

Kale and Collards are better for you anyway, because they don't have the

oxylates that inhibit mineral absorption. They are sometimes strong-tasting, but

shouldn't be actually bitter unless, as I said, they have " bolted " and are

starting to flower. An interesting thing about these greens is that in the

garden, if they get frosted a bit, the flavor improves as the sweetness

increases.

Cooking greens with butter and plenty of soy sauce (wheat-free, of course!)

or salt seems to bring out the good flavor. In any case, you might need to work

a little bit to acquire a taste for them.

Gretchen

Re: Re: new member post

In a message dated 6/8/2004 7:14:55 PM Eastern Daylight Time,

mtnmusicmama@... writes:

Try

sauteeing a bunch of swiss chard with olive oil

I want to try swiss chard but it is so bitter. Is there a certain portion

you throw away or do you cook the whole thing? Your breakfast idea sounds

great.

[Guest guest]

I forgot to say that you can eat the whole leaf; the stem part is the sweeter

part, so I like to include it.

Gretchen

Re: Re: new member post

In a message dated 6/8/2004 7:14:55 PM Eastern Daylight Time,

mtnmusicmama@... writes:

Try

sauteeing a bunch of swiss chard with olive oil

I want to try swiss chard but it is so bitter. Is there a certain portion

you throw away or do you cook the whole thing? Your breakfast idea sounds

great.

[Guest guest]

In a message dated 6/9/2004 11:22:04 AM Eastern Daylight Time,

mtnmusicmama@... writes:

Go to your

organic produce supplier and get some chard.

Well, I don't have a lot of choices here and I think they're still selling

last years organic vegetables (just kidding). I'll try some. Maybe what they

had before was too old.

[Guest guest]

Gretchen's right. My first taste of chard was awful. Harvested too

late and boiled to death. I was happily surprised at how good

properly grown, harvested and cooked chard tastes. I also like ruby

chard. The stems turn your breakfast a beautiful pink! Go to your

organic produce supplier and get some chard. Wash it REALLY well.

Dirt really clings to the stuff. Sautee the whole bunch, stems and

all, with lots o' garlic for breakfast and save any leftovers for an

excellent omelette filling with a sprinkle of rosemary. (I haven't

checked the status of rosemary lately, but I assume it's still a

neutral) Enjoy!

-Robin

> Swiss Chard is the sweetest leafy green you can get. Maybe you ate

some that had gone to seed--most of them turn bitter at that point.

>

> Gretchen

>

>

> Re: Re: new member post

> I want to try swiss chard but it is so bitter. Is there a

certain portion

> you throw away or do you cook the whole thing? Your breakfast

idea sounds great.