tag:blogger.com,1999:blog-4640470443420164863.post4716476439578155685..comments2024-03-26T10:26:51.288-04:00Comments on Jim Leff's Slog: Outstanding Swiss Chard RecipeJim Leffhttp://www.blogger.com/profile/00007232702717055047noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4640470443420164863.post-18681120859493431612013-07-05T14:43:52.372-04:002013-07-05T14:43:52.372-04:00I'll try it, but the uniqueness of this recipe...I'll try it, but the uniqueness of this recipe is the water or steam never touches the green. This dries it out in a really nice way, especially the otherwise celery-ish texture of the stalk.<br /><br />I don't mind wet greens, steamed greens, etc, but it's the utter dryness of this approach that makes it different and appealing, so I'm skeptical about blanching in this case.<br /><br />Also I don't taste any metallic taste here, and I'm not sure result could really taste much better. Different, sure, but not not better!Jim Leffhttps://www.blogger.com/profile/00007232702717055047noreply@blogger.comtag:blogger.com,1999:blog-4640470443420164863.post-13171074785180076902013-07-05T14:35:47.102-04:002013-07-05T14:35:47.102-04:00swiss chard is utterly delicious cooked the way yo...swiss chard is utterly delicious cooked the way you describe.<br /><br />but try this - blanch it for a minute or so in salted boiling water till the chard looks deeply green and then refresh in ice cod water. <br /><br />this keeps it green and rids it of the metallic taste you sometimes get. now follow your recipe.<br /><br />exactly the same trick/recipe works for spinach, btwrajeev joshihttps://www.blogger.com/profile/02348891473225246349noreply@blogger.com