tag:blogger.com,1999:blog-430957673470405984.post2621907656024082213..comments2020-05-06T21:26:37.659-07:00Comments on EcoFoodie: Fun With Beets and KaleFood, Cheer, Songhttp://www.blogger.com/profile/03852831167037394873noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-430957673470405984.post-90434282042224061272009-07-15T06:35:50.158-07:002009-07-15T06:35:50.158-07:00Hmmm...I don't have any ideas quite as brillia...Hmmm...I don't have any ideas quite as brilliant as the kale chips. I can say, though, that I cooked some beautiful Swiss chard last week (sauteed with garlic, of course) and included a lot of the chopped up stem. The red color was brilliant against the deep green of the leaves, and it was a great texture contrast. (Unlike a lot of leafy greens, the stems of Swiss chard are not chewy or tough.) Maybe you could keep the many colors of the rainbow chard this way as well?Food, Cheer, Songhttps://www.blogger.com/profile/03852831167037394873noreply@blogger.comtag:blogger.com,1999:blog-430957673470405984.post-2085139933984865782009-07-15T06:20:48.461-07:002009-07-15T06:20:48.461-07:00Yes! Bon Apetit had a recipe for kale chips a few ...Yes! Bon Apetit had a recipe for kale chips a few months back (same technique), and I loved it. What a great alternative to sauteeing. I'm wondering what to do with the rainbow chard I've got in the fridge right now. It would be cool to prepare it in such a way that the colors are still visible...Andreahttps://www.blogger.com/profile/16421633088684484310noreply@blogger.com