Swiss_chard_stalks_moutabal #Swiss_chard_stalks_puree #Swiss_ch. Swiss chard—or simply "chard"—is a member of the beet family that does well in both cool and warm temperatures. We planted Swiss Chard in pots a couples of years ago, and they are still producing big delicious stalks. Otherwise, we mulched the entire yard last winter and have been greeted this.
We like this recipe from Taste of Beirut. • Vegetable stock: Toss the stems in the freezer along with other vegetable scraps. When you've collected enough, make an easy vegetable stock. Swiss chard, with it's bright and colorful stems, is one of the most eye-catching greens in the farmers' market. You can cook Swiss_chard_stalks_moutabal #Swiss_chard_stalks_puree #Swiss_ch using 5 ingredients and 8 steps. Here is how you cook it.
Ingredients of Swiss_chard_stalks_moutabal #Swiss_chard_stalks_puree #Swiss_ch
- It’s 1 kg of Swiss chard stalks.
- It’s 2 of garlic cloves.
- Prepare 1/4 cup of lemon juice.
- Prepare 1 tsp of salt.
- You need 3-4 tbls of tahini /sesame paste.
Swiss chard is one of my favorite side dish recipes with fresh swiss chard from the farmer's market. Saute with a little garlic for an easy and tasty side dish. Swiss chard, in all its vibrant glory, has been one of my favorite greens since I was a child and my mom would boil it up and toss some butter on top. Swiss chard, also known simply as chard, is a cruciferous vegetable and member of the beet family.
Swiss_chard_stalks_moutabal #Swiss_chard_stalks_puree #Swiss_ch instructions
- Peel off the stalks from the side in order to remove the threads..
- Wash, chop and then boil in a pot with salt, water and a little vinegar.
- Drain well.
- In a deep bowl crush the garlic.
- Add tahini, garlic, salt and lemon juice.
- Mix all ingredients well together,untill you get a cohesive puree.
- Serve cold next to stuffed Swiss chard leaves dish.
- By: Bara'a Choughari.
Unlike other beets, it's grown for its stems and leaves, not its The fleshy, delicately flavored, celery-like stalks of Swiss chard are edible. In fact, in Europe, they are considered the best part of the plant. For example, varieties of Swiss chard like Silverado—featuring rich green leaves and white stalks—may contain only trace amounts of betalain pigments (while simultaneously providing outstanding amounts of many other phytonutrients). This member of the beet family has large, flat, crinkled green leaves with thick, fleshy stalks and ribs. The taste is rich, complex and robust.