Cooking Tips : How to Prepare Red Swiss Chard

[ironpoorer]

I agree with not discarding the stem; if it is peeled (like one would do to a stringy celery stalk) it is very tender and delicious.

We cut it as described and boil the chard with potatoes. When the stalks and potatos are tender, remove and drain.

Then sautee a couple garlic cloves in olive oil (EVOO). When the garlics are slightly toasted, sautee the chard and potatoes for about 5 minutes and serve, drizzeled with a bit more EVOO....yummy and easy- and packed with nutrients.

[89grand]

Here's how I make it, in a skillet saute some garlic cloves, bacon and crushed red pepper. One the bacon is cooked, remove the garlic cloves which should have started to turn slightly brown, I cut up the stems and put it in the skillet along with a can of chicken broth. Once the broth is mostly, but not completely gone, I put in the cut up leaves and cook it for several minutes more.

In other words, don't waste the stems, they are fine if you just cook them longer.

[potterylady1]

@89grand Ohhhh gotta try this!!!

[89grand]

@potterylady1

I noticed my post wasn't as descriptive as it could have been. In a skillet I add a little olive oil, crushed red pepper, some garlic cloves, and bacon (at least 4 or 5 strips or whatever you want) cut in smallish pieces. I saute that until the bacon is cooked, then I remove the garlic, in the skillet add chicken broth, add the stems and simmer that for maybe 15-20 minutes, or until the stems are tender, then I add the cut up leaves for a few more minutes

[johnnyohness]

Where this gal gets off not using the stems I don't know. The stems are very eatable and delicious just cut them in 1 to 1 1/2 inch pieces. they are juicy and tender.

[christlicker]

@johnnyohness This broads got some nerve huh?

[WilliamHPeso]

@christlicker That was Hill Larry Us....

[johnnyohness]

@christlicker Well she is trying I guess. She needs to do a little more research. You can add some chicken broth when sauteeing chard, however it makes it's own beef like broth. After removing the saute chard, add a "little" arrowroot or cornstarch dissolved to the bacon,garlic, beefy broth, to thicken slightly, season for taste, and now you have a delicious sauce for baked or steamed potato chunks. Never discard the delicious stems. Just start cooking them 2-3 min before the leaf part.

[johnnyohness]

Respond to this video... I might if you make the sauce listed below, a tea spoon or two of balsamic vinegar added is delicious.

[MultiCulturalCooking]

i keep the stems in and it is good.

[kreestenkreesten]

Thanks!