taste a little of the summer sauteed swiss chard & dill
How To Cook Frozen Swiss Chard - How To Cook. Place the chopped bacon in the skillet and cook until the fat separates from the meat. They can be used in one of the recipes below or you can freeze them separately to use in smoothies.
taste a little of the summer sauteed swiss chard & dill
First, cut the stems off and set them aside. Cook until golden and set aside. Remove beef from bone and ham from bone; Melt the butter in the skillet. Cover and cook until tender (stirring occasionally) about 8 minutes. Give the chard a rough chop after rinsing and drying. Transfer to a baking sheet lined with parchment, waxed paper, or a silpat. 2 cups cooked and drained swiss chard. They can be used in one of the recipes below or you can freeze them separately to use in smoothies. Many people cook the sliced stems and the leaves separately, but if you don't mind the extra crunch of a stem, leave the stem intact and chop the whole leaves up.
Drop about one pound of whole leaves in boiling water, cover and blanch for 2 minutes (blanch stems for 3 minutes). No part of the swiss chard goes to waste in this simple sauté: Fresh chard can last about one week after purchase. For best results, place the whole bundle in the crisper drawer, where temperature and humidity are more suitable for keeping. Remove beef from bone and ham from bone; If you prefer the ribs, choose swiss chard with wide ribs. Add garlic and crushed red pepper. Stir in the lemon juice and garlic paste. Bring to a boil, cover, reduce heat and simmer 1 ½ hours. Soak salt meat overnight in cold water. If you plan to freeze for later use, remember to blanch it first, and remove the stems, as they tend to get soggy when frozen.
