I love Swiss Chard, but have never been terribly keen on the stems. Up until this year I've always stripped-off the green leafy part, and thrown the stems away.
However, I've now decided that this is downright WASTE, and I am now keeping those stems, and eating them.
Firstly I tried putting them into my infamous 'Compost Soup', but they made it taste earthy. Then I tried cooking them as a separate vegetable, and I think I may have conquered the problem.
I cut the stems into about 4 inch lengths, then sliced each piece into thickish matchsticks. These I boiled for a while until softened, then fried them in Garlic Butter.
I can't see them being served at Maxim's in Paris, but they were 'reasonably' pleasant. Certainly much better than chucking them on the compost.
As you can see, I'm having some more tonight. I give them 7/10.
39 comments:
We don't like waste either but I have tried to enjoy the stems and failed. Maybe next year we will try again with your recipe. I do love a bit of chard!
Mine usually go on the compost but occasionally get served with a garlicky tomatoe sauce. I see this website has a few suggestions.
http://www.thekitchn.com/5-ways-to-eat-chard-stems-177885
If I find myself trying to disguise a taste, I know there's something not right. Chard stems come under this category.
Try the garlic butter way, it's as good as any in the article.
I read where you can pickle them. I haven't tried it yet but since I pickle just about any veggies I can. I think it could be a quick pickle.
cheers, parsnip
Why bother. As compost they are not being wasted and you can eat something you really enjoy instead!
I've given-up making pickles. I used to get very enthusiastic, then when tasting them came down to earth again. Nowadays I stick to Pickled Onions and Red Cabbage.
That is by far the most sensible attitude. Life is too short to make something 'unpleasant' taste 'pleasant.
I am one of those perverse individuals who actually enjoys the stems of chard (or silver beet as its called in New Zealand). In fact I even grow the variety that has the thickest biggest stems, namely "Fordhook Giant". I know, I know, there's no accounting for taste!
You haven't sold them to me Cro !!!!! I think I'll pass on this one !!!! Perhaps not everything can be delicious but I do admire your determination !! XXXX
Some of my plants have really beautiful thick stems this year, which is why I was against composting them.
I'm not even convincing myself really. What a difference between the stems and the leaves!
Have you tried braising them in chicken stock? Although they still taste very earthy.
Crazy ! Life is too short. Into the compost with them.
Here we call it Mangold, one of my favorites.
Compost is not waste!
Compost happens!
That's the problem; it's trying to get rid of that earthy taste that's tricky. The Garlic Butter does the job quite well.
I'm beginning to agree.
Same thing; one of my favourites too (but not the stems).
I tend to give the stems to the horses, so it often doesn't even reach the compost heap.
It's for the stems I grow them. Otherwise I might just give it a miss and grow spinach instead.
I chop them in 3 cm (+/-) pieces and sautee in butter. Season with salt, pepper and a good helping of freshly grated nutmeg.
Sometimes I add a bit of cream.
Won't your hens eat them?
Jack Sprat would eat no fat.... etc. If we were neighbours it would be perfect.
We don't have any... all killed by next-door's dogs. I've just given some to the horses, they love them.
There is not a lot of food I don't like (except for raisins/sultanas in any kind of bake or in a sweet dish).
When growing up our elderly neighbours used to grow all kinds of vegetables they didn't like/eat, like parsnip and indeed chard, among other things. Why they grew them still puzzles me.
Anyhow, my mum helped them get rid of that stuff by cooking it for us. Nom nom nom.
Hi Cro,
They are great if you "italianise" them. Garlic, onion saute, the add the finely chopped stems, then add tinned toms and a bit of tom paste, stir and cook till stems are soft serve over tagliatelle, smother with parmesan. Bueno appetito (I don"t speak Italian ... sorry!~
Jo in Auckland, NZ
Cook them in garlic butter, strain, eat the butter and toss the stems.
Again, this sounds like trying desperately to disguise the taste.
Reminds me of Cucumber. Cut into thin slices, add salt and pepper, then confine to dustbin.
As I read this post and then the prior comments, I began to think that perhaps I should give chard...the leaves, that is, a try. Maybe.
Of course, butter and garlic have a certain influence on most foods.
The leaves are like Spinach, but a bit more substantial. Very 'green' tasting.
I also do not like the stems and I cook them separately too; I saute them in extra virgin olive oil with one slightly crushed garlic glove (I always remove it before dishing up). Toast some bread crumbs with very little oil and sprinkle over with a bit of parmesan cheese.
Greetings Maria x
leaf and stem separate..just like chinese cabbage....or beetroot leaves and stems...
I can see you are an imaginative cook Cro.
I eat the stems, but they have to be very well cooked, or it becomes a chore to chew them, of course. I think you've found the right solution to preparing them.
That sounds even better than my garlic butter. I'll try it; thanks.
It's hard to believe that the leaf and stem come from the same plant; they are so different.
I just enjoy my food!
I like the sound of Maria's recipe above too.
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