On Saturday, September 26, 2020 at 1:25:53 PM UTC-4, wrote:
> On Saturday, September 26, 2020 at 11:57:02 AM UTC-5, U.S. Janet B. wrote:
> >
> > On Sat, 26 Sep 2020 09:23:02 -0700 (PDT), "
> > > wrote:
> >
> > >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
> >
> Turnip greens or the Swiss chard?

Chard.

And BTW, there's red and yellow as well as green chard. Around here, they're often bunched together and sold as "rainbow" chard. (They all taste the same.)

I make this regularly. Very popular as a vegetarian main dish in this household. I'm sure I've posted a link to it in the past:

<https://www.bostonglobe.com/lifestyle/food-dining/2013/11/19/recipe-for-rainbow-swiss-chard-gratin-with-parmesan-cream/X1GWAjfCvN3GQxjn9Lsf5J/story.html>

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Silvar Beitel