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Swiss Chard

So I've got piles of very nice, very fresh chard, picked yesterday from our plot. Rather than blanching and freezing, I'd like to do something with it today or tomorrow.

Any favourite recipes out there?


( 2 comments — Leave a comment )
Sep. 26th, 2013 07:27 pm (UTC)
Braise briefly in olive oil with garlic and salt, add a dash of vinegar or lemon juice, and eat.
Sep. 26th, 2013 09:03 pm (UTC)
You know, I never braise greens. I should try!

( 2 comments — Leave a comment )