Method
Ever feel a bit bad about throwing away perfectly good chard stems? After you cook the leaves, save the stems for this simple but great recipe.
- 1
Trim the stems so that they are even on the top and bottom, and then cut into 3-inch sections. Put one to two quarts of water in a sauté pan (enough to cover the stems). Add the thyme, the juice from half a lemon, and about a teaspoon of salt for each quart of water. Bring to a simmer and add the stems, and cook until tender (easily pierced with a fork). Drain, and then put the stems on a platter and stir them with the lemon zest, olive oil, and parsley. Season with salt and pepper.
From the farm's kitchen
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