Author Topic: You can't not like Chard, can you? (Read 2294 times)

Trixiebelle · « **Reply #1 on:** June 28, 2007, 10:58:26 »

Mmmmmmmmmmmmmmmmmmmmmmmm ;D

asbean · « **Reply #2 on:** June 28, 2007, 11:15:41 »

Oooooooooooh! :P :P :P :P :P :P Where do you live???

Mrs Ava · « **Reply #3 on:** June 28, 2007, 11:17:22 »

Was that breakfast Tim??

quizzical1 · « **Reply #4 on:** June 28, 2007, 11:17:23 »

EEUUK!!!! I'm sorry but I can't stand dark greens, although OH loves them (which is why I have to grow them.

sarah · « **Reply #5 on:** June 28, 2007, 11:17:52 »

cant bear the stuff myself. but dont mind me ;D. enjoy

tim · « **Reply #6 on:** June 28, 2007, 11:27:40 »

Dark greens? Have you tried it puréed with cream - not green at all! Young in salads? Oh, you don't like (green) Lettuce? Oh, & SO many life-saving things are in DARK greens!! Be cruel to be kind. And not all Chard is dark.

No Emma - supper!

markfield rover · « **Reply #7 on:** June 28, 2007, 12:47:53 »

The ribs are good too!

sarah · « **Reply #8 on:** June 28, 2007, 13:47:04 »

ooo no they're the worst bits!

Melbourne12 · « **Reply #9 on:** June 28, 2007, 14:04:12 »

I love spinach. It's probably my favourite veggie. But chard and kale and other coarser greens leave me cold. It's not that I dislike them exactly, but why grow and eat them when there are so many nicer leaves?

tim · « **Reply #10 on:** June 28, 2007, 15:54:21 »

Up the creek again - meant to say béchamel, not cream!!

Mrs Ava · « **Reply #11 on:** June 28, 2007, 16:50:35 »

Funny how tastes differ. I favour chard over spinach, I like the stronger flavour, same goes with kale. And those young tender leaves in salads are fab with young beetroot leaves. Love the ribs smothered in butter!

Nice supper Tim, quite fancy that myself.

Chantenay · « **Reply #12 on:** June 28, 2007, 20:11:03 »

Well the bacon and eggs look good. I can't get chard to taste of anything except baked earth - is that how it's meant to be?? I tried adding orange juice and that reduced the nasty tang, but was a waste of a good orange really.

Jitterbug · « **Reply #13 on:** June 29, 2007, 14:08:47 »

Never thought to have it with eggs and bacon. I normally chop it up with some onion, potato and garlic with a little water and simmer until soft. Drain water and mash wish a healthy thingy of butter. If you want a slight bite you can add a chilli or two ;D ;D Yummy!!!! :P

Jitterbug

tim · « **Reply #14 on:** June 29, 2007, 17:10:04 »

Earthy, Chantenay? Yes. Nasty tang? You mean astringent? Depends on type, age, & boiled or steamed. The purée overcomes that - as does Saag Aloo. The stems are much sweeter.

If plain, best squeezed absolutely dry - & cut like a cake.

sarah · « **Reply #15 on:** June 29, 2007, 17:19:59 »

mmmmmmm sag aloooooo. now youre talking my language. ;D

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Author Topic: You can't not like Chard, can you? (Read 2294 times)

tim

You can't not like Chard, can you?

Trixiebelle

Re: You can't not like Chard, can you?

asbean

Re: You can't not like Chard, can you?

Mrs Ava

Re: You can't not like Chard, can you?

quizzical1

Re: You can't not like Chard, can you?

sarah

Re: You can't not like Chard, can you?

tim

Re: You can't not like Chard, can you?

markfield rover

Re: You can't not like Chard, can you?

sarah

Re: You can't not like Chard, can you?

Melbourne12

Re: You can't not like Chard, can you?

tim

Re: You can't not like Chard, can you?

Mrs Ava

Re: You can't not like Chard, can you?

Chantenay

Re: You can't not like Chard, can you?

Jitterbug

Re: You can't not like Chard, can you?

tim

Re: You can't not like Chard, can you?

sarah

Re: You can't not like Chard, can you?