So Matt and I tried swiss chard last night.First off, it's beautiful! bright pink and red and white stems amongst dark green leaves. so pretty!
I wasnt sure how to cook it, so i just sauted it in a touch of oil to get the flavor, cooking the stems for a bit prior to adding the leafy bits.
all in all, it was a dissapointment. not so delicious - like a bland spinach. the stalks tasted like boiled celery (however, they did retain a good texture, not stringy, not mushy). also, all the color blanched out of the stalks as they cooked! we ate pale boiled-pink and dark green food. hrm.
does anyone have any suggestions for next time?
