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
Look lovely Tim! I presume they are this seasons? When did you put them in? Mine look positively weedy next to those! ;D
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
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
Doris,
How do you make the Chard Aloo, I am just about to start picking my rainbow chard......
Thanks
Jerry
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.
Many thanks!!! :)
Sooouper, Doris. Did it tonight.
Aloo palak, I believe?? = Tim
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!
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.
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
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?
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!!
- 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