Swiss Chard Stems

572
10
Joined May 16, 2003
Dear Friends:

I understand that Swiss chard stems are edible but I have never done anything with them. I've always just used the leaves for various preparations and tossed the stems.

The other day I bought two large bunches of red Swiss chard. I sauteed the leaves but this time I kept the stems. The chard was very fresh and the stems were firm, unblemished and a bright red. I felt it would be a shame to waste them.

Can you guys give me some ideas for a side dish using the stems? One source I read said to treat them as you would asparagus.

Thanks,

Mark
 
7,375
69
Joined Aug 11, 2000
swiss chard stems are delicious! saute with garlic and onions, cut the stems into 1/4"-12" pieces and saute then add the leaves afterwards letting them wilt into the stems.
I stuff the leaves with a grain medley and add the sauted stems to that filling. a hit of viniager sometimes works wonders also.
 
1,586
11
Joined Jan 5, 2001
Sauteed with garlic followed by a short braise they are great in Tuscan style tortes, in risottos or on their own. I use them for staff meals all the time. I find the white ones better than the red. Either will turn black in time however so you don't want to prepare them too long in advance.
 
572
10
Joined May 16, 2003
I think I will try them on their own. I already used the leaves from the bunch that I have.

I'll saute them with garlic and maybe a shallot and then do a short braise as you suggest Anneke.

Shroomgirl:

Could I get your recipe for the stuffed leaves with the grain medley?

That sounds great.

Mark
 
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