irections for sauce:
This recipe makes enough sauce for about
it while you prep the chard.
2 Use a
25\u00b0F.
To prepare chard: Place a few handfuls of
nch strips.
Prepare Swiss Chard: Both the leaves and the
alsamic vinegar, cucumber, and swiss chard stems to a pot or
ise (a big knife works best -- be careful!), and scoop out
lmost browned add the Swiss chard till wilted about 3 minutes
Rip leaves from stems and tear. Parboil or steam in salted water until fairly soft. Drain.
Spray a non-stick baking dish with olive oil.
Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.).
Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.
Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
Drain on paper towel and serve with curries as a side dish or as a snack.
Note:Bok Choy could also be used as a substitute for silver beet.
PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for \"BEETS\" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
ice to cool a bit. Recipe can be made up to
about 3 minutes more. Add chard and garlic; sprinkle with salt
ith a little whipped cream (recipe follows) or cinnamon on top
dd 1/4 of the chard to the skillet, season lightly
tick spray.
Wash the chard but do not dry. Remove
oil.
Wash the Swiss chard and remove the stems.
large, whole leaves of chard. Cut off the stems and
Rinse the fresh chard leaves very well, trim the
dutch oven, combine the chard, the garlic, onions and 1
Rinse barley. Chop onion. Stem chard by cutting away leafy green
sing, and onion garlic and chard stems and cook over moderate