Hey Angie, thanks for the warning on the swiss chard. I still haven't

[marilynfl]

made the "A Girl and Her Greens" recipe-- I thought it was just a side dish, but the calories mean it's the main course.

Most recipes recommend just sautéing the greens and then eating. But Whole Foods recommends boiling first to remove excess acid. I wonder if that could be what is causing the "fuzziness" issue?

from Whole Foods:

"Swiss chard is only one of three vegetables we recommend boiling to free up acids and allowing them to leach into the boiling water; this brings out a sweeter taste from the chard. Discard the boiling water after cooking; do not drink it or use it for stock because of its acid content."

 

[curious1]

That's really interesting. What are the other two veggies they recommend boiling?

 

[angak1]

I might have to try the boiling and draining---have tried other methods with no luck.

 

[angak1]

PS, the eagle has landed. muchas gracias!! and, sadly, there will be no fringe.

 

[mistral]

I knew spinach was high in oxalic acid; some times it will make my teeth "sqeeky" . . .

But I did not know that chard was high in oxalic acid also.

My sister loves chard, but she boils it gently for the flavor, and I must admit I like the flavor better the way she cooks it, by boiling.

Another link to check out as well: http://healthyeating.sfgate.com/oxalic-acid-foods-8447.html

http://www.calciumrichfoods.org/reducing-oxalic-acid-vegetables/

 

[charley]

Stir fry? We have it often--I know the feeling you are describing, but it usually

goes away after a bite or so. I've never eaten it raw

 

[marilynfl]

Curious, it seems like turnip greens and spinach are two others they

recommend boiling in a large amount of water to remove oxalates by 50% (the spinach option is for people who have gastro-intestinal issues).

 

[marilynfl]

well damn, now I'll have to put Bill's thong away.

 

[curious1]

Thanks. I fixed Swiss chard last night, just sauteed it per my recipe. No fuzzy teeth, lol.

http://www.epicurious.com/recipes/food/views/sauteed-swiss-chard-100980

 

[angak1]

nope, stir fry is the worst, not nearly cooked enough. and if cooked to death, why bother?