Swiss chard substitute?
 

Can I use bok choy instead? Any other suggestions. That S. C. thread
got me looking, but none in my market.

Swiss chard substitute?
 

In article
>,
wrote:

> Can I use bok choy instead? Any other suggestions. That S. C. thread
> got me looking, but none in my market.

Choy would work, but spinach would be better imho.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

Swiss chard substitute?
 

On Jan 19, 8:32*am, wrote:
> Can I use bok choy instead? *Any other suggestions. *That S. C. thread
> got me looking, but none in my market.

If you're asking what other greens are good and easy, try beet greens
if you can find them. Steam or stirfry. If your market only sells
beetroots, try a farmers market this spring/summer. -aem

Swiss chard substitute?
 

On Jan 19, 2:25*pm, aem > wrote:

> If you're asking what other greens are good and easy, try beet greens

I should have said 'similar in taste'.

Swiss chard substitute?
 

On Mon, 19 Jan 2009 08:32:02 -0800 (PST),
wrote:

>Can I use bok choy instead? Any other suggestions. That S. C. thread
>got me looking, but none in my market.

How about kale?
--
modom

ambitious when it comes to fiddling with meat

Swiss chard substitute?
 

modom (palindrome guy) > wrote:

>On Mon, 19 Jan 2009 08:32:02 -0800 (PST),

>>Can I use bok choy instead? Any other suggestions. That S. C. thread
>>got me looking, but none in my market.

>How about kale?

Kale is great stuff but it is a crucifer, which chard is not.
It will create a cabbage smell when cooking and will be
a little tougher, for the same amount of cooking time.

It is also more nutritious. We usually buy kale but sometimes
chard instead. I love baby chard, quickly sauteed.

Steve

Swiss chard substitute?
 

On Mon, 19 Jan 2009 13:13:04 -0800 (PST),
wrote:

>On Jan 19, 2:25*pm, aem > wrote:
>
>> If you're asking what other greens are good and easy, try beet greens
>
>I should have said 'similar in taste'.

Well, Swiss chard is Beta vulgaris, or silverbeet.
It has a beet-like flavor, so substituting silver-
beet leaves seems to make sense.

take a look at:

http://www.foodsubs.com/Greenckg.html

Alex

Swiss chard substitute?
 

On Mon, 19 Jan 2009 15:20:30 -0600, "modom (palindrome guy)"
> wrote:

>On Mon, 19 Jan 2009 08:32:02 -0800 (PST),
>wrote:
>
>>Can I use bok choy instead? Any other suggestions. That S. C. thread
>>got me looking, but none in my market.
>
>How about kale?

I think not. Kale is a cole crop. I sub it for collards.
Works well in any dish that calls for cabbage as
an ingredient. FE: Gyuvec is often made with
cabbage, but you cacn sub kale, collards, brocolli,
cauliflower or kohlrabi with no worries. OF course,
if she can't get beet tops, all bets are off....

Alex

Swiss chard substitute?
 

wrote:
>
> Can I use bok choy instead? Any other suggestions. That S. C. thread
> got me looking, but none in my market.


Mustard, collard or other leafy kales. Spinach of course.

Swiss chard substitute?
 

In article
>,
wrote:

> On Jan 19, 2:25*pm, aem <aem > wrote:
>
> > If you're asking what other greens are good and easy, try beet greens
>
> I should have said 'similar in taste'.

aem is correct. Beet greens (to me at least) are more similar in flavor
to chard than spinach is.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

Swiss chard substitute?
 

On Jan 20, 3:26 pm, Omelet > wrote:
> In article
> >,
>
> wrote:
> > On Jan 19, 2:25 pm, aem <aem > wrote:
>
> > > If you're asking what other greens are good and easy, try beet greens
>
> > I should have said 'similar in taste'.
>
> aem is correct. Beet greens (to me at least) are more similar in flavor
> to chard than spinach is.
> --
> Peace! Om
>
> "Any ship can be a minesweeper. Once." -- Anonymous

All those big leafs are similar, but different. It will still be good
dish, but not the same. If you want the exact taste, use the exact
recipe. Or, play. You might find a vegetable you like better.

I got something at the farmers' mkt this summer that the guy called
"Chineese Broccoli". Not broccoli - huge, beautiful, magenta leaves.
Kept it in a vase for a day, it was so pretty, but it started to wilt,
so I've got a couple of bags still in the freezer. I throw it in
soup, stir fry, steam like spinach. It's a big dark leaf that tastes
good. Got to find seeds for this spring - not the backyard garden,
the front porch - this stuff is prettier than a lot of flowers.

bulka