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PostPosted: Apr 3rd, '14, 07:29 
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First time growing. Growing very good...big, tall strong looking. Now, what the heck do I do with them?


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PostPosted: Apr 3rd, '14, 09:10 
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steam it and add lemon juice and pepper.

or make a 'spinach' and feta pie or fritatta - just google spinach & feta recipes.

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PostPosted: Apr 3rd, '14, 09:26 
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Finely slice the stalks and saute in a good glug of EVOO until just starting to soften; add finely sliced garlic (and some chilli, optional) and continue frying until the garlic just starts to colour. Add a knob of unsalted butter, when that starts to melt add the shredded greens and toss-fry until they just start to wilt. Serve immediately; scatter with toasted chopped nuts (of your choice) and/or a dollop of crème fraîche (optional) and/or a squeeze of lemon juice.

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PostPosted: Apr 3rd, '14, 09:59 
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I make chard/silverbeet/spinach and feta rolls quite often. Take a square of puff pastry, lay a couple of leaves worth of your chopped chard and stems on it, then mix some chopped AP garlic and onions, feta cheese, dried AP tomatoes, chopped AP capsicums, herbs and an egg into some pre-cooked rice or quinoa, and put that on top of the chopped chard and roll it up, or you can make it into squares by placing the fill in the middle and folding the corners in.
~25 mins @180C, and top with AP tomato sauce :)

When I have large quantities of excess chard I blanch then freeze it for later use when I don't have any fresh chard available.

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PostPosted: Apr 3rd, '14, 15:08 
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I think this belongs in the recipe category if one of you mods would be so kind as to move it there :thumbright:

Thanks


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PostPosted: Apr 3rd, '14, 21:03 
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Don't move it yet...still copying/pasting! Thanks guys, those sound good. Is it best to harvest the leaves while smaller, or can I do like my lettuce and "peel off' the outer ones as I need them, instead of trying to use too much at one time?


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PostPosted: Apr 4th, '14, 00:36 
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I peel as I go. Cooked chard is okay, but I prefer to use it like lettuce in salads. Not ALL chard, but as part of a mix. I have also used it like lettuce in Thai lettuce wraps. I guess that makes them Thai chard wraps... And finally, I love to throw some in my smoothies. It blends well with the other superfood ingredients that end up in my smoothies.

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PostPosted: Apr 4th, '14, 06:59 
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Young leaves are the tastiest and don't even have to be cooked. If you have large thick tough older leaves, then a recipe to use these up is dolmades, substituting the vine leaves in the recipe with your chard leaves (don't pre-blanch them though)

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PostPosted: Apr 4th, '14, 08:35 
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I've done chard chips at work a few times. Good for a different garnish.

Similar to this:



It's pretty simple. Something good to much on watching tv too.

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PostPosted: Apr 4th, '14, 08:45 
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Tried the kale chips...think I'll try some chard chips also. Thanks for all the great ideas.


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PostPosted: Apr 4th, '14, 08:50 
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coachchris wrote:
Tried the kale chips...think I'll try some chard chips also. Thanks for all the great ideas.


They deep fry pretty well too. Nice and crunchy. Not the best for you though.

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