Topic: Chard / Rainbow Chard

[tim]

What value for money!

I especially like the saute recipe, especially for rainbow chard, in http://www.mycustompak.com/healthNotes/Food_Guide/Chard.htm. = Tim

[Doris_Pinks]

Look lovely Tim! I presume they are this seasons? When did you put them in? Mine look positively weedy next to those! ;D

[tim]

There's time for eveything!

These went out 24/4, after hardening off. There's 2lb in the sink! Growing well this year. As is the Rainbow. = Tim

[Doris_Pinks]

Now there's a lettuce and some new potatoes in my sink!!
I too grow the rainbow variety and we love it! Chard quiche is one of my favorites, and I do a nice chard aloo!! Seeing yours, makes me realise I miss these few months that it is not around, will have to go and talk lovingly to mine tomorrow, and plant more seeds. ;D

[sandersj89]

Doris,

How do you make the Chard Aloo, I am just about to start picking my rainbow chard......

Thanks

Jerry

[Doris_Pinks]

Sorry Saunders, forgot about your request until I started cooking a curry for tonight! So here it is, based on Madhur Jaffreys recipe for saag aloo!

Serves 4-6

2lb or there abouts! Of chard, washed and stalks removed, then coarsley shredded. (I sometimes chop the stalks up and throw them in as well!)
2 tablespoons water
4oz onions, peeled, cut in half, then sliced thinly crosswise
2 tablespoons vegetable oil.
2 teaspoons whole black mustard seeds
2 cloves garlic, peeled and finely chopped
18 oz potatoes, peeled and roughly cut into 3/4-1 inch cubes
1/4 tsp cayenne pepper
salt to taste


Heat oil, when hot put in mustard seeds, as they begin to pop, (Quite violent, have a lid to hand or they end up all over the place!) put in onions and garlic. Stir and fry for 2 mins. Put in potatoes and cayenne. Stir and fry for a min, add spinach and salt and water, give a good stir, turn heat to very low and cook gently until potatoes are tender, about 30 mins. Stir a few times whilst cooking, and alsways make sure there is a little liquid in the pot whilst cooking!
Enjoy
Dottie P.

[sandersj89]

Many thanks!!! :)

[tim]

Sooouper, Doris. Did it tonight.

Aloo palak, I believe?? = Tim

[Mrs Ava]

Great minds!  I amde that for our dinner last nite.  Madhur Jaffrey defo calls it Saag Alloo.  Such an attractive name.....NOT, but very tasty!

[aquilegia]

ooh - I shall have to give that a go when I grow chard next year!

How about this chard quiche Doris?

Tim - the link won't work.

[tim]

No argument, Emma - saag = palak = spinach! Probably should have said palak aloo.

Aqui - sorry -  it did! It's just sautéeing in olive oil with garlic. A drop of lemon at the end. It is the timing of the stalks & leaves in the recipe that is helpful. And when to cover & when to dry out. = Tim

[bumble]

I have swiss chard which needs to be used but am unsure as what you actually use from it.  Do I take the stems out and discard and only use the leaves or both?

[Doris_Pinks]

You can use both as separate vegetables if you want Bumble. Run down either side of the stem with a sharp knife, then use the leaves. The stems can be used on their own and people say they taste like asparagus! Or do what I mainly do which is to just chop the lot up and use together!!

[tim]

- giving the stems longer - & only use if theybreak from the plant, otherwise may be a bit tough.
And steam, or stir fry with garlic etc - I reckon - rather than boil. = Tim