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Chard - Green - 1 bunch
| • Like other leafy vegetables, chard needs to be thoroughly washed before cooking since sand and other debris tend to nestle in its leaves.The best way to remove debris from leafy greens is to dunk and soak them in plenty of water. Place the leaves in a large bowl, pot, or sink filled with cold water. Agitate the leaves one by one, then remove individual leaves by hand and place them in another container. Pour out the water and repeat the procedure until the water is free of debris. If you will be using the greens in a salad, dry them in a spinner.
• Wrap leaves in a moist paper towel, roll, and store in a plastic bag, in fridge, up to 1 week.
• Fennel and Rainbow Chard
|Fresh young chard can be used raw in salads. Mature chard leaves and stalks are better sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.
Try a Healthy Sauté: Heat 5 tablespoons of broth (vegetable or chicken) or water in a stainless steel skillet. Once bubbles begin to form add mustard greens, cover, and sauté for 5 minutes.
Toss with Mediterranean Dressing: 1 tablespoon of lemon juice, 1 medium clove garlic (pressed or chopped), 3 tablespoons of extra virgin olive oil, salt and black pepper to taste.
Roots & Marrow Farm VA