This may not be the prettiest thing to ever come out of my kitchen... but it's definitely one of the cheapest... and best tasting!
Today I have a couple of questions for you:
I first read about this simple and delicious stuff a few years ago in the book, An Everlasting Meal by Tamar Adler... and I haven't tossed a single stem in my stockpot ever since.
Chard Pesto
Not really a recipe, more like just a thing you do when you have a big bunch of chard stems...
Today I have a couple of questions for you:
- Do you sometimes find yourself with a boatload of Swiss Chard?
- Are you left wondering what to do with all the thick stems from that chard?
I first read about this simple and delicious stuff a few years ago in the book, An Everlasting Meal by Tamar Adler... and I haven't tossed a single stem in my stockpot ever since.
Chard Pesto
Not really a recipe, more like just a thing you do when you have a big bunch of chard stems...
- Cut them up, then throw them in a pan with some butter or oil, salt, pepper, and garlic.
- Cook them down a fair bit, adding a little water and a lid in the beginning.
- Check and give it a stir now and then to see how it's coming along, removing the lid when mostly done.
- Take it off the heat once "they" become an "it" (soft and mushy and thick enough to stand on its own)
- Let cool it down some (too hot and it will steam the toast, making it soggy).
- Pile it onto pieces of toast made from good sturdy bread and grate some Romano or Parm over the top.
what a great idea! Thanks for sharing
ReplyDeleteThanks Lise! It tastes great and saves money... doesn't get better than that :) [love your new photo btw!]
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