|
Sun, Jan 18, 09 at 19:00
| 1 WHATEVER CHARD YOU HAVE
2 2 TBSP OLIVE OIL 3 HALF LARGE RED ONION 4 HANDFUL OF SPROUTS (BROCCOLI AND LENTIL) 5 SEASALT 6 PARMASEAN CHEESE PUT OLIVE OIL IN THE PAN. CHOP UP THE CHARD SMALL ENOUGH SO THAT IT ALL FITS IN THE PAN(IT COOKS DOWN QUITE A BIT). CHOP UP HALF AN ONION(I LIKE RED). THROW ONION, CHARD, YOUR SPROUTS( I USED BROCOLI AND LENTIL) IN THE PAN. AT THIS TIME, I ADD CRACKED SEASALT TO DESIRED TASTE. COOK ON MEDIUM WITH COVER ON UNTIL THE ONIONS ARE SOFT. WHEN SERVING, I SPRINKLED SOME PARMASEAN CHEESE ON IT. YOU COULD ADD WHATEVER YOU WANT TO THIS DISH. I BASICLY MADE IT UP. BEET GREENS COULD BE THROWN IN, SCALLIONS, SPINNACH, SHREDDED CARROT, ECT. |
Follow-Up Postings:
|
| Thanks, sounds good. I've never cooked Swiss Chard, is it bitter at all? |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Recipe Exchange Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.