On 02/22/2013 11:53 AM, Peppermint Patootie wrote:
> 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
>


Hi PP,

Thank you!

-T