Sometimes I serve the stalks separately, braised in a little stock with butter. Delicious. Other times I remove the larger part of the midrib and just steam the leaves as if it’s spinach.
The variety is Fordhook Giant and it’s absolutely superb. Two sowings a year give us a minimum of two meals a week most weeks of the year.
“I am not lost, for I know where I am. But however, where I am may be lost.” Winnie the Pooh
@Dovefromabove So do i although i find there are more stalks than cooked silverbeet to deal with! I put a load of horse manure on my veggie garden last winter and have some really good leafy vegetables this autumn.
This is a good one wth Swiss chard when you want something indulgent - https://www.bbcgoodfood.com/recipes/cheesy-chard-gratin tho I usually just cut the stems crossways, not in sticks. I also like the stalks sliced and sauteed in butter or olive oil with garlic and chilli and then toss in the sliced green parts and some raisins for a few minutes to finish. Very good with firm cod steaks or pork or with veggie fritters.
"We don't stop playing because we grow old; we grow old because we stop playing." - George Bernard Shaw
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Supper here this evening will include Swiss chard from the garden