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Use Stems and All with Swiss Chard

A favorite vegetable is white-stemmed Swiss chard.  Coarsely chop the mature leaves, dice the stems, and cook till tender in boiling, salted water.  The result is mellow-tasting and delectable.  Try adding a splash of vinegar just before serving.  You can substitute Swiss chard for spinach in cooked dishes, with the advantage that you can use the chard stems.  In “The Green Thumb Book of Fruit and Vegetable Gardening” (George Abraham, 1970) you will find the ultimate chard-stem recipe:  “Chicken Chard.”  The recipe calls for dipping pre-cooked stem pieces in batter and frying them in one inch of cooking oil.  “Delicious– just like fried chicken!” says the author.

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