August 2006 Weddings
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Foodie Q: Chard?
Can anyone tell me what to do with chard? Do you have any interesting recipes?
Thanks!
Re: Foodie Q: Chard?
It can be used pretty much anywhere spinach is.
I remember making a chard lasagna that I think I got out of Joy of Cooking. I haven't made it years, though, so honestly I don't remember how it turned out.
Zuppa Toscana Soup
1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste
-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.
Above is a copycat recipe of a soup I love from Olive Garden. It is sooooo good but it makes a ton!
Also I slice the potatoes rather than cube.
Yum.
i have in blog I think... too bitter for us, dont like it (whihc is sad, swiss chard is so PRETTY)
Soup, or sauted with oil and salt
We just had some last night!
I sautee some garlic in olive oil, cut the chard into ribbbons (no stems) and put it in the pan with about 1/4 cup balsamic. Cook until limp and salt and pepper to taste. Mmmmm.
I looooove chard. I'm so excited to go get my box later today since it will have some in it.
Saute with olive oil, garlic, and a few chile flakes. I add a couple tablespoons of water when I saute it, I find it helps it not wilt as much.
Saute then throw into a quiche.
My plan for my chard is to make a recipe in this month's Food and Wine - bacon braised chard. It's a recipe by Stephanie, the Top Chef winner, so I'm very excited to try it. I'm sure you can find the recipe if you google it.