Citrus-Splashed Greens and Roots
This week we were fortunate enough to receive an abundance of just-picked tender kale, long leafy chard, herbaceous dandelion greens and pleasingly peppery collards from our local Blue Sky Organic Far...
Chard
Swiss chard is the white-stemmed variety. Chard also comes in golden, red and rainbow colors. Traditionally, American cooks focused on the leaves (see ediblephoenix.com/greens) but the stems are also edible—and are actually preferred in many European cuisines. They can be roasted, served in a gratin or even pickled. An easy way to use them is to simply chop the stems and cook them before adding the greens, or to use them in soups and other waste-reducing recipes such as the Any Vegetable Risotto.
Related Stories & Recipes
Any Vegetable Risotto
This is one of my favorite back-pocket recipes because it can be completely customized to whatever vegetables you have around, including scraps—broccoli and chard stems, in fact, are some of my f...
