date:Jul 26, 2013
ould suggest), chard makes the perfect filling for phyllo dough pies like hortopita, and it pairs beautifully with pine nuts, artichokes, or lentils.
The stems, a vibrant rainbow of reds, pinks, whites, and yellows, are hard and fibrous, but become tender and delicious when grilled or pickled. Its shiny leaves are at home chopped raw in a salad, but can also hold up against long simmers and braises without falling apart or dissolving into mush.
They're wonderful in a soup or simply sauted, b