The pink of the stalks of SWISS CHARD is
astonishing, the combination with the dark green of the leaves just
wonderful. And not only that - chard is highly nutritious and delicious
tambien.
How did we prepare it this time?
Chard-tomato sauté and fried chard stalks
Wash the chard, separate the stalks from the leaves.
Chop or tear the leaves into pieces.
Chop the onion and garlic, cut tomatoes into bigger pieces. Sauté the
onion and garlic in the heated oil in a pan, add chopped chard and
tomatoes. Let it stew untill the chard is tender. Add sault and pepper,
lemon juice or vinegar.
The stalks are good for stir-frying,
before that it´s good to cook them. Cut them into the sticks in a size
of about 10 cm and cook in a water untill they are tender. Prepare a
batter from chickpea flour, water and salt - stir it with a fork untill
it has a consistence as an whisked egg. Prepare also the mixtures for
coating afterwards - I made in one plate mixture of sesame seeds and
yeast flakes, into another I put a little bit of soya sauce. Batter the
stalks. Heat the pan, add the oil, fry the stalks from the both sides.
Coat them when they are still warm - a part in the sesame-flakes
mixture, dip the another part in the soya sauce.
We ate the chard-tomato sauté and fried chard stalks with a rice.