Swiss Chard

Rainbow chard

From Marian Morash’s “The Victory Garden Cookbook”, Knopf, 1982: ” …this vegetable has absolutely no waste.  Baby chard can be sauteed whole, and when it becomes larger, and cooking whole would result in over-cooked leaves and under-cooked stems, you can cook them separately.  The leaves can be cooked alone, combined with other vegetables, or substituted in recipes using other greens.  The ribs, or stems, also can be cooked as is, or used as a cooked celery or asparagus substitute.  In addition, the ribs possess a haunting beet-like aftertaste, which is not surprising because chard is a member of the beet family.”

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