http://tunatoast.com/2006/04/12/rainbow-swiss-chard/ Cook. Bake. Eat. Drink. Sat, 01 Dec 2012 07:20:43 +0000 hourly 1 https://wordpress.org/?v=3.9.40 http://tunatoast.com/2006/04/12/rainbow-swiss-chard/#comment-137 Thu, 13 Apr 2006 17:24:00 +0000 http://tunatoast.com/?p=57#comment-137 AMAZING!! Everything looks wonderful!!!! I love cooking swiss chard by just steaming then ending with salt, pepper and a bit of rice vinegar!!!! Yummm.. Yours looked so delicious….

]]> http://tunatoast.com/2006/04/12/rainbow-swiss-chard/#comment-136 Thu, 13 Apr 2006 14:23:00 +0000 http://tunatoast.com/?p=57#comment-136 Isn’t that ruby chard beautiful? Definitely the way to go cooking the leaves and stalks different amounts of time.
Swiss chard is really versatile, too. If you make a gratin of the ruby stuff,braised and finished with cheese and breadcrumbs it is so good and also winds up looking like some kind of gorgeous raspberry crumble!

]]> http://tunatoast.com/2006/04/12/rainbow-swiss-chard/#comment-135 Wed, 12 Apr 2006 20:47:00 +0000 http://tunatoast.com/?p=57#comment-135 Yummy. That’s funny that you mention the post-bite photo. My friends, including parents, know not to touch the food before I have taken photographic evidence.

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