A note on Silver Beet (Swiss Chard)

chard

Silver Beet AKA Swiss Chard (Photo credit: Garden Club2011)

I’ve seen recipes for Silver Beet which use only the green leafy part of the plant. What a tragedy! The stalk part (white or red) is the best part. I usually pull off a stalk from the bunch then slice it into 10 – 15 cms length, all the way to the top of the leaf. Then the whole lot is dumped into boiling salted water for a few minutes. When cooked the green parts wilt down like spinach and the stalks become translucent and creamy.

In the picture below the cook has sliced the silver beet (swiss chard) into 2 – 3 cms lengths. I prefer them sliced into longer pieces.

Chard rice soup / Olleta de bledes vegana

Chard rice soup / Olleta de bledes vegana (Photo credit: Lablascovegmenu) The cook has sliced the stalks into short lengths.

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