swiss chards
On 02/22/2013 01:40 PM, W. Baker wrote:
> Todd > wrote:
> : On 02/22/2013 06:23 AM, W. Baker wrote:
> : > Todd > wrote:
> : > : On 02/21/2013 08:53 PM, Julie Bove wrote:
> : >
> : > : Wow! Thank you!
> : >
> : > : -T
> : >
> : > I simply remove the tough ribs and cut ot short lengths, and saute in
> : > olive oil and garlic(finely chopped or put through a garlic press) , sS&P
> : > start with teh ribs to give them a longer time to soften and follow with
> : > the wet chard leaves stir , then coverfor a FEW minutes and serve. You
> : > can f=do the same with spiach and beet greens.
> : >
> : > Wendy
> : >
>
> : Sounds very yummy. Thank you!
>
> : How hot do you cook them?
>
> : -T
>
> Medium heat. You don't want to burn them. don't do it in the pressure
> cooker orthey will overcook.
>
> Wendy
>
Thank you!
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