|Imagining Chard - wednesday 2009-07-29 0756||last modified 2009-08-06 0757|
|TrackBacks Sent: None|
I need to have chard explained to me. It's growing in my garden, and I don't know what to do with it, maybe because I don't know what anybody else does with it. What do you do with it? Salad and garlic stir fry can be said of many a leafy green, and so I'm not impressed on that count. I acknowledge my lack of familiarity with chard, but the most interesting thing I can think to do to it off the top of my head is fermenting and pickling (also lacking in originality points, but not something I do often). Kim chi chard style? I don't even know how that would turn out. Maybe vinegar and red pepper paste cover over a multitude of bland sins.
I would have loved to see the original Iron Chef do a chard battle. I'm sure anything can be improved with duck fat and lobster, but would it still be the essence of chard? Really, I'm just looking for a way to use it that's quintessentially chard and not quintessentially oiled or spiced leaf.
Try searching for anything in combination with chard on Google. You'll get chardonnay or chart without even a suggestion that a misspelling is being corrected by the Google Overlord. It thinks that lowly of chard. Don't question The Google.