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 Post subject: RED CHARD
PostPosted: Apr 13th, '15, 03:13 
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Red chard is a new vegetable for me. I bought the plants at the tail end of last year. A remnants sale in the local garden centre.
Really for some sort of bio-load in the grow bed over winter.
The last few weeks with the warmer weather they have been growing like crazy.
So Sunday both of us have a day off. Real food tonight!
Instinctively I turn to the Mediterranean for inspiration.
Finley chop a shallot onion and four cloves of garlic.
I am always an enthusiastic user of garlic. Long ago I had a garlic crusher gadget. Today I crush it with the blade of the knife and then chop. If in doubt add another clove.
Fry in half and half butter/olive oil.
Strip the leaves from the chard.
Roughly chop the stems. Add to the pan.
Pour a full glass of good white wine.
Two good swallows should leave you with a half glass.
Add this exact amount to the pan.
Reduce. Add the chopped chard leaves, half a hand full of grated Parmesan cheese and stir.
Finish off with a squeezing half a lemon.
By the time you have washed your hands it’s ready.
As I said this is a new vegetable for me. If you have a favorite recipe I would love to hear it.


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 Post subject: Re: RED CHARD
PostPosted: Apr 13th, '15, 08:19 
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I generally eat it raw in salads chopped up rather finely mixed with many other things, though also good in stir fry, soups, stew etc.. Eaten a lot in sandwiches.. Grab a leaf or two that are about the width of your bread, cut off the stalk, fold the leaf in half and it fits perfectly into your sandwich.

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 Post subject: Re: RED CHARD
PostPosted: May 8th, '15, 21:04 
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I like the sound of your recipe, Titus, and a chard sandwich always goes down nicely.
I'd be tempted to do what I do with most other chard - blend it with some fruit, chilli and a few other fresh ingredients from the GB or fridge and, finally, a few iceblocks. Put it into a tall glass with a straw, sit back and enjoy the goodstuff going down.

Question - I've been looking closely at the lovely colour of the salad above and was wondering whether there are legs on a curved, green bit of it? Nothing more special than finding bonus protein in your vegies. I tried uploading an edited copy of the photo circling the questionable caterpillarish bit, but failed for some reason.


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