In article >, Todd >
wrote:

> Hi All,
>
> If you were teaching beginners 101 swiss chards, what
> you teach?
>
> Many thanks,
> -T

Wash well. Cut out the thickest stems. Cut into pieces about 2-3
inches on a side or so. Don't obsess over size of pieces. Toss into a
saucepan with a tight lid. Pour in a little boiling water (1/4 - 1/2
cup) MAX and cook on medium-high for just a few minutes, tossing the
contents of the pan while holding the lid on. Open to check the
contents every 2 mins or so and use a utensil to turn over the contents
if necessary. Once it's wilted down, it's done. Just like spinach.
Season to taste.

OR

Wash a bunch and cut into 2-3 inch pieces. Set aside. Sliver up some
pork (equivalent to one small chop per person or two chops per bunch of
chard -- do not take the fat off) into pieces about 1/2 inch by 1 inch
by 1/4 inch and set it to marinate in 1-2 Tablespoons soy sauce, 1-2 T
water, 1 T corn starch (or the equivalent of whatever thickener you
like), 1 big clove of garlic, minced, and a splash of dry sherry.

Get your wok really hot. Stir fry the chard for about 1-2 mins in hot
peanut oil. Remove and set aside. Get the wok hot again and pour in
some more peanut oil. Stir the marinated pork with its marinade and
pour the whole thing into the hot oil, scraping out any garlic bits or
thickener into the wok. Stir fry for about 2 mins or until the pork is
cooked. Add back the chard and stir fry for another minute. Enjoy it
without rice but let any non-diabetic guests have rice.

PP
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