Carolina Cooking
New member
can anyone tell or describe what it taste's like?
I also have a FABULOUS recipe for a Mexican-style Swiss Chard, but it'll have to wait until I'm up & running on my new computer (assuming my husband can salvage my food files from my old crashed machine).
So swiss chard is not bitter? Somehow I always thought it was but I've never had it before so that was just an assumption.
The most important thing to keep in mind re: cooking, is that unless you're using tiny little baby chard, the stems (which are delicious) take a little longer to cook than the leaves. What I do is separate the leaves from the stems, slice the stems into 1"-2" pieces & boil them for 4-5 minutes - then add in the chopped or sliced leaves & cook for just another minute or two. Drain & then proceed with your recipe.
.