I love chard, and it makes me crazy that most recipes tell you to either discard them or "save them for another use" (and then no advice as to what that use might be).
I've seen a few recipes for gratins...but you need a lot of stems to make that worthwhile, no?
Lately I chop them up and add them with onions/garlic at the start of a recipe that uses the leaves but am wondering if anyone out there always uses both? Favorite recipes that utilize both, maybe, like the slow cooked chard recipe in "vegetables every day" by Jack Bishop?
Thanks in advance!
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