Monday, June 18, 2007

Recipes for Week of June 19, 2007

Swiss chard, along with kale, mustard greens and collard greens, is one of several leafy vegetables often referred to as "greens". Chard belongs to the same family as beets and spinach and shares a similar taste profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender. These two chard recipes were favorites of last season, so if you haven't tried them now is your chance!

Roasted Kale (Or chard, collards, etc.)

Swiss Chard with Raisins and Pine Nuts

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