On Saturday, September 26, 2020 at 12:57:02 PM UTC-4, U.S. Janet B. wrote:
> On Sat, 26 Sep 2020 09:23:02 -0700 (PDT), "
> > wrote:
>
> >On Saturday, September 26, 2020 at 9:25:54 AM UTC-5, wrote:
> >>
> >> Baked Pacific Cod, cheese (sharp cheddar) grits, and green chard from the garden 9/23.
> >>
> >> https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6
> >>
> >> Silvar Beitel
> >>
> >I've never eaten Swiss chard; is it normal to include the stems?
> >Turnip greens the stems are usually tough and are cut away before
> >cooking.
>
> Cook the stems first, fancy them up with some bacon or whatever then
> cook the leaves and mix them all together. Or. save the stems to be a
> separate veggie dish.
> Janet US

Agree. The stems aren't particularly tough, but if you cook the leaves and stems together, the leaves get cooked to mush before the stems get soft enough. I like to do the leaves the way I do fresh spinach: Rinse in water and just stuff the wet leaves in a pot to steam.

We love chard and it's good for you too (if not cooked to death).

--
Silvar Beitel