Sautéed Swiss Chard with Lemon Zest
67.6 هزار بار بازدید -
10 سال پیش
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How to Cook Swiss Chard Using Both Stems & Leaves
Swiss chard is probably the most commonly used leafy green for sautéing. And that’s for good reason: Swiss chard is incredibly delicious when wilted and it adapts itself to many different types of dishes.
One drawback though, is that Swiss chard stems are fibrous and firm, and need a longer cooking time than the green leaves. So most of the time, the leaves are torn from the stalks and used on their own.
Although I always save the discarded stems for making stocks, I also love cooking with them because they’re actually quite flavorful. It requires a two-step process: cubing (or slicing) the stems and sautéing them on their own until tender; then adding the green leaves to the pan and sautéing them until just wilted.
The cubed stems add a bit of texture to the dish, the wilted leaves impart their inherent earthiness and the lemon zest brightens every mouthful... A delicious twist to a simple dish.
How to Cook Swiss Chard Using Both Stems & Leaves
Swiss chard is probably the most commonly used leafy green for sautéing. And that’s for good reason: Swiss chard is incredibly delicious when wilted and it adapts itself to many different types of dishes.
One drawback though, is that Swiss chard stems are fibrous and firm, and need a longer cooking time than the green leaves. So most of the time, the leaves are torn from the stalks and used on their own.
Although I always save the discarded stems for making stocks, I also love cooking with them because they’re actually quite flavorful. It requires a two-step process: cubing (or slicing) the stems and sautéing them on their own until tender; then adding the green leaves to the pan and sautéing them until just wilted.
The cubed stems add a bit of texture to the dish, the wilted leaves impart their inherent earthiness and the lemon zest brightens every mouthful... A delicious twist to a simple dish.
10 سال پیش
در تاریخ 1393/08/22 منتشر شده
است.
67,694
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