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CHARD'n me Lon-G'uy'land

Posted: Sat Oct 21, 2017 3:47 pm
by OldUsedParts
But the Sutherner needs a Recipe for the $3 "ORGANIC CHARD" that I bought today.
I'm wanting to fix it as a side with Chicken Fried Chicken, Cream Gravy and Rice :scratch: :dont: :?:
Good Iddie or not :?:

Also, can I get a couple dinners outa this :?: AND are the Stalk/Stems Good To eat also :?:

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Re: CHARD'n me Lon-G'uy'land

Posted: Sat Oct 21, 2017 7:18 pm
by bondobill
Sorry pal.....cant help ya out. :( I got no idea what Chard is :dont: Looks like Rhubarb to me :laughing7:

Bill

Re: CHARD'n me Lon-G'uy'land

Posted: Sat Oct 21, 2017 7:31 pm
by bsooner75
bondobill wrote:Sorry pal.....cant help ya out. :( I got no idea what Chard is :dont: Looks like Rhubarb to me :laughing7:

Bill


Makes two of us


Sent from my iPhone using Tapatalk

Re: CHARD'n me Lon-G'uy'land

Posted: Sat Oct 21, 2017 10:47 pm
by Russ
Sailor and I do this a lot, I steam mine for about 15 mins after cutting stalks out, leaving leaf only, then slicing it up., but my mum used to leave stalks in. When serving a put a decent knob of butter and stir, then serve, we got it in garden ATM. I also put it in my onion bhagees, really nice.

Russ

Re: CHARD'n me Lon-G'uy'land

Posted: Sat Oct 21, 2017 11:03 pm
by Russ
We call it silver beet, this is in our garden

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Russ

Re: CHARD'n me Lon-G'uy'land

Posted: Sun Oct 22, 2017 6:12 am
by OldUsedParts
I was hoping that either Sailor or Professor Bunky would offer up one - - - I've seem some on their plates that sure looked good - - - oh well, maybe they'll see this before Lunch - - - if not I'm gonna have to "Google". :dont:

Re: CHARD'n me Lon-G'uy'land

Posted: Sun Oct 22, 2017 9:28 am
by OldUsedParts
Welps, unless I get otherwise "informed", I think I'll do the Chard this way, especially since I have some nice cherry maters that need using - - - and bacon speaks for itself in La Casa. Also think I'll just do half the bunch this time. :dont:
https://www.youtube.com/watch?v=K5noFSqVSZ8

Re: CHARD'n me Lon-G'uy'land

Posted: Sun Oct 22, 2017 9:54 am
by outlaw
That should work Sir. Basically just wilted lettuce substituting chad and adding tomatoes. Looks good.

Re: CHARD'n me Lon-G'uy'land

Posted: Sun Oct 22, 2017 10:42 am
by OldUsedParts
It's done and it's Larapin - - the tomatoes were a little dominant but I probably should have used the entire bunch of leaves - - - ain't my last time - - - - they're still on the stove awaiting lunch time - - - easy rice in a cooker and double dipped chicken fried chicken steaks with cream gravy. Wiffy's still asleep so ETA is who knows :dont:
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Re: CHARD'n me Lon-G'uy'land

Posted: Sun Oct 22, 2017 10:54 am
by outlaw
OMG. I'm handing over my spatula and apron for good. :chef: :chef: :chef: :salut: :salut: :salut:

Re: CHARD'n me Lon-G'uy'land

Posted: Sun Oct 22, 2017 12:02 pm
by OldUsedParts
Final Report:
The Wiffy LOVED THE CHARD (just the way I did it-but you know I just hafta change something the next batch) :laughing7:

So thanks to the Lawn'Gyland Lovers for turning me onto this Veggie :tup:
Also let me give Honorable Mention to Wild Bill's Atkinson's Chicken Breading once again :tup:
Also a big Woo Hoo to Suckle Busters SPG which I used in the Chard because I was out of Garlic :salut:

Now do I take a stroll or a nap after I clean up the kitchen :scratch: :dont: :roll:
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Re: CHARD'n me Lon-G'uy'land

Posted: Sun Oct 22, 2017 2:39 pm
by bondobill
Dang em that looks good. :salut:
Fried chicken and gravy...you surely do eat good my friend. Veggies don't look bad either. :chef:

:cheers:
Bill

Re: CHARD'n me Lon-G'uy'land

Posted: Tue Oct 24, 2017 4:14 pm
by Sailor Kenshin
How could I miss this?

Day late and a dollar short, OUP, but...Gotta eat the stalks! Cut them finer than the leaves and they should all cook the same. Chard gets sandy so wash it really well.

Yours looks like ours, all different color stalks. Usually, I dice onyawn, smash a garlic clove, slice some ginger and saute those in bacon fat or oil or both...then toss in the chard, steam until done, salt, pepper, and soy sauce. Russ's way of steamed, then buttered lets the chard flavor dominate.

You could cook chard any way you'd cook spinach or beet greens. Spinach cooks quicker, chard doesn't take anywhere near as long as collards.

Seems like you did well on your own! And the 'chard sides'.... :cheers: :chef: :salut:

PS: Nap first. :laughing7:

Re: CHARD'n me Lon-G'uy'land

Posted: Tue Oct 24, 2017 4:33 pm
by Professor Bunky
Sorry for the late reply OUP. You did quite well on your own. :chef:

If you like them alot and they're hard to find in grocery stores, keep in mind that they grow very easily in pots. Whenever we tried to kill our plants this fall, by cutting off all the stalks at the bottom, they grow right back. Kinda like the Eveready Bunny.

Re: CHARD'n me Lon-G'uy'land

Posted: Tue Oct 24, 2017 4:37 pm
by OldUsedParts
Maybe this would be a good time to try out my "steamie thingie" that my kids gave me last year. :scratch:
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