instead of spinach. I don't have a lot of experience with Swiss chard and wonder if it would cook up tender enough after being put in raw and not having liquid, as the spinach does.http://www.epicurious.com/recipes/recipe_views/views/102734
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I'm having a hard time without spinach, lol. I'm wondering if I can use Swiss Chard in this recipe,
- Thread starter curious1
- Start date
heather_in_sf
Well-known member
Yes! Slice the chard first, then blanche briefly in boiling salted water...
drain well and then press with a towel if you need more moisture removed. Then saute or substitute for any frozen or cooked spinach in a recipe. Except collard greens, no matter what I do they never taste good to me..!
This is how I always make chard and kale and other good-for-you greens, I usually saute in olive oil, sliced garlic. this is really good under poached eggs for a weekend breakfast, by the way.
drain well and then press with a towel if you need more moisture removed. Then saute or substitute for any frozen or cooked spinach in a recipe. Except collard greens, no matter what I do they never taste good to me..!
This is how I always make chard and kale and other good-for-you greens, I usually saute in olive oil, sliced garlic. this is really good under poached eggs for a weekend breakfast, by the way.
Curious, I agree with Heather. Blanch the chard leaves first. It's tougher than spinach, and
it should hold up fine. Raw, it would probably not wilt the way spinach does, and you'd have that awful teeth-squeakiness to contend with.
I sometimes prefer chard in mixed recipes like this because it holds its own and stays greener than spinach.
it should hold up fine. Raw, it would probably not wilt the way spinach does, and you'd have that awful teeth-squeakiness to contend with.
I sometimes prefer chard in mixed recipes like this because it holds its own and stays greener than spinach.
michael-in-phoenix
Well-known member
None in the stores except frozen. I think it's still off limits.
Not yet - the last I read (yesterday) the FDA was trying to determine how to label
the spinach to indicate its origins (to demonstrate it was from a non-contaminated area).
Since the outbreak was reported two weeks ago, the Food and Drug Administration has recommended people not eat fresh, raw spinach. State and federal investigators since have traced the contaminated spinach back to three counties in California's Salinas Valley. On Friday, officials said spinach grown anywhere outside that area is safe to eat -- but industry needs to figure out how to let consumers know the origin of what they're buying before the green can return to sale, said Dr. David Acheson of the FDA's Center for Food Safety and Applied Nutrition
http://www.cnn.com/2006/HEALTH/09/25/tainted.spinach.ap/
the spinach to indicate its origins (to demonstrate it was from a non-contaminated area).
Since the outbreak was reported two weeks ago, the Food and Drug Administration has recommended people not eat fresh, raw spinach. State and federal investigators since have traced the contaminated spinach back to three counties in California's Salinas Valley. On Friday, officials said spinach grown anywhere outside that area is safe to eat -- but industry needs to figure out how to let consumers know the origin of what they're buying before the green can return to sale, said Dr. David Acheson of the FDA's Center for Food Safety and Applied Nutrition
http://www.cnn.com/2006/HEALTH/09/25/tainted.spinach.ap/
Thanks everyone, I'm glad I didn't try to put it on raw! I went ahead and cooked the chard
with another meal last night, sauteed it in butter and oil and realized it is tougher and takes more cooking than spinach. I sauteed it in butter/olive oil, garlic and a few pepper flakes, for about 10 minutes and it wasn't over cooked. I'm not sure where the recipe came from, but quite delicious. I think I'll wait for the spinach for the Ham pudding, surely it won't be too long.
with another meal last night, sauteed it in butter and oil and realized it is tougher and takes more cooking than spinach. I sauteed it in butter/olive oil, garlic and a few pepper flakes, for about 10 minutes and it wasn't over cooked. I'm not sure where the recipe came from, but quite delicious. I think I'll wait for the spinach for the Ham pudding, surely it won't be too long.
Curious, if you can stand one more chard suggestion....
Try sometime blanching it first, then draining and running under cold water, then squeezing dry before you saute it. It sounds like a lot of extra work but it makes it really delicate and tender, it sautes very quickly.
Try sometime blanching it first, then draining and running under cold water, then squeezing dry before you saute it. It sounds like a lot of extra work but it makes it really delicate and tender, it sautes very quickly.
heather_in_sf
Well-known member
Did you know that e-coli naturally occurs in many fields, as a result of using cow manure fertilizer
I found that fascinating... guess there is some value to chemical fertilizers in this situation. but I like my spinach organic, just not that close to the source! LOL mooo
I found that fascinating... guess there is some value to chemical fertilizers in this situation. but I like my spinach organic, just not that close to the source! LOL mooo