Swiss Chard

Updated 04 Apr 2008 | Ingredients, Vegetables

Email |

Share | Printable page

A leafy green similar to spinach. It is distinguished by dark green leaves with a large thick center rib. Called silverbeet in some parts of the world.

Edit

Pairings

Excellent cooked with anchovies.

Edit

Cooking

Cut the green parts of the leaves from the ribs and cook each part of the vegetable separately. The ribs will take a few minutes to cook, the green parts will take seconds.

ADD YOUR COMMENT HERE

name (required)

email (will not be published)

comment (some html okay)

Newly Added


Shandong Crispy Chicken Wings	Milk Braised Pork Shoulder	Mexican Salsa Ceviche

We recommend

Chez Panisse Vegetables

An A-Z book covering classic techniques to bring out the best in every vegetable. From the queen of organic produce, Alice Waters.

The Bakers Dozen Cookbook

Classic American baking recipes, all tested and packed with helpful tips. Authored by 13 talented experts.

Charcuterie

There aren't too many books that tell you how to cure your own salami or make pate. This is a great one.

The Japanese Kitchen

A very accessible book that explains the classics in Japanese cuisine with very little westernization.

The Wisdom of the Chinese Kitchen

Learn to cook delicious dishes common to the menus of Chinatowns everywhere. In places it's not exactly classic Chinese, but it's too good to care.