On Sat, 26 Sep 2020 13:07:32 -0700 (PDT), Silvar Beitel
> wrote:

>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>

I gotta tell you, that is one tasty sounding recipe. I've already put
chard and cream on my shopping list. Thanks
Janet US