Market Watch: Swiss Chard

Swiss chard may be the most ubiquitous of the winter greens at the market. It’s easy to love the way it looks, since it comes in bright red and yellow as well as the standard green. I have had trouble finding a recipe I like for chard, however. The most success I’ve had is shredding up the leaves in a minestrone, but it felt wasteful not using the stalks. At Al Di La they have grilled swiss chard stems on the menu, which sounds intriguing (but not so intriguing that I actually ordered it). Someone once suggested to me that I saute the stems with a little bit of sugar, but that turned out pretty cloying — the stems are sweet enough as it is. I think I prefer my greens on the bitter side.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s