Vegetables From Amaranth to Zucchini
by Elizabeth Schneider
This comprehensive book is a market manual, an encyclopedia and a treasure trove of recipes for over 350 vegetables. Stunning photographs as well as chef commentary on selection and preparation tips make it a bible for the kitchen gardener.
There's no reason to throw out perfectly good chard stems when a recipe calls for just the leaves. This thrifty dish reveals just how delicious the entire chard plant can be. Chard stems from which the leaves have been removed can be refrigerated in a sealed plastic bag for one day, so you can cook the leaves one day and the stems the next.
HarperCollins Publishers (available at www.amazon.com)
Chard Stems with Golden Onions and Fresh Bread Crumbs
Bring 4 quarts of water to a boil in a large pot. Trim off any bruised parts off the stems. Add the chard stems; salt to taste. Cook until the stems are almost tender, about 8 minutes. Drain and reserve the stems. Preheat the oven to 400°F. Use 1 tablespoon of the butter to grease a 13" x 9" glass or ceramic baking dish.
Melt the remaining 2 tablespoons of butter in a medium
skillet. Add the onions and sauté over medium heat until richly colored, about 8 minutes. Add the cream and simmer just until thickened, about 1 minute. Season with salt and pepper to taste. Arrange the chard stems in a single layer in the greased baking dish. Drizzle the onion mixture over the chard. Sprinkle with the bread crumbs. Bake until the crumbs are golden-brown and the cream has glazed the chard, 15 to 20 minutes. Serve immediately. Serves 4 as a side dish.
