When you’ve collected enough, make an easy vegetable stock. Cook Swiss Chard Steam the Swiss chard in a steamer. The leaves have an earthy flavor while the stems are a little tart. If the stalks are thick, finely chop them and start cooking them a little earlier so they become tender. Here, the stems are chopped and used in the filling and the leaves are kept whole, stuffed, and baked. Bake a Chard Stem Gratin when, like so many people, you just need the leaves for a recipe. Blend fresh Swiss chard with hummus for a tasty, nutritious dip. What can I use the stems for? If you have a bunch or two of chard and aren't sure how to proceed, check out How to Stem Swiss Chard. Add thick ribs to the steamer a few minutes … Cook and enjoy eating both the stems and leaves. • With the leaves: In most cases you can eat chard stems in the same dish as the leaves. You can sauté them just like you would bok choy or other greens for a simple side dish. Stuff chicken breast with Swiss chard and goat cheese. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) How do you like to eat chard stems? Q: I’m preparing a soup using Swiss chard, but only using the leafy part. ANSWER: Swiss chard has leaves that are more tender and delicate than most large, leafy greens—and the same goes for the stems. The stems get sautéed before the leaves, making sure things are cooked evenly in the savory stuffing. Here are a few other ideas: 5 Ways to Eat Chard Stems Readers, what do you do with Swiss chard stems? So in theory, chard root is edible (meaning it won’t kill you) as it belongs to the same species as the beet. Pickle it stems for a crunchy snack. So while many people prefer not to eat the stems of greens like collards, simply removing and discarding them before they cook the greens, you can definitely enjoy eating the stems of Swiss chard leaves. When you cook up Swiss chard leaves, make delicious use of the leftover stems by roasting them. Fold up Swiss Chard Dumplings. But since the plant doesn’t start developing its root until the end of its life, the chard root is a hard, fibrous and bitter trunk, rather than the tender, fleshy and earthy root that we harvest from beet plants. Sent by Joe Editor: Swiss chard stems are actually quite versatile! Throw a handful of Swiss chard leaves and stems into a fresh juice or smoothie before you blend.

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