I never liked Swiss chard, until several years ago I had some that had been freshly picked from a friend's garden. It was so sweet and buttery I couldn't believe it was actually Swiss chard. It was then I learned that freshness was the key determinant to whether chard was delectable or detestable.
Saturday, September 25, 2010
Trying new veggies
One of the interesting things about getting veggies from a CSA is that you never know what you will get! Which of course often means I get pounds and pounds of things that I don't eat. But it also means that I sometimes get things I've never had before.
Like just this week - where I got a big bunch of swiss chard. I've never had it in my life before now, and didn't even have a clue about how to cook it. I'm sure there are many ways but I did a quick google and the first recipe I hit seemed simple enough, so I made my own modifications and prepared it. I cut the ribs from the leaves and chopped up the leaves, as in the photo above, and then sauteed the leaves in butter with some garlic.
And I have to say it was awesome. Sadly, the recipe page I used quoted the following:
Hmm, so unless I get more swiss chard next week my odds of getting it very fresh are slim indeed. But I sure enjoyed it while I had it, and today I intend to cook up the ribs using the other recipe referenced on that first page but minus the pasta!