swiss chard question

[jjf]

i made swiss chard for the first time last night from the recipe in this months issue. we did like the taste, but found that it was a bit gritty - as if there was sand in it. should i have rinsed it better or is that just the way it tastes? thanks!

jen

[Ohioan]

Hi, Jen! Swiss chard sometimes does need a lot of rinsing, since grit can get caught in the ridged leaves. Try swishing the leaves vigorously in a sinkful of cold water, and then letting everything rest for a minute so the grit will sink to the bottom. Then lift the leaves out, empty and rinse the sink, and repeat one more time to make sure you've gotten it all. I also give the leaves a final rinse under running water, but I suspect I'm a tad obsessive-compulsive. http://www.cookinglight.com/bbs/rolleyes.gif

Phoebe

[This message has been edited by Ohioan (edited 08-07-2000).]

[Connie]

Jen,
Thanks for reminding me about that recipe. My sister grows swiss chard and it's wonderful! I usually rinse it pretty well, though. I have a yummy recipe from one of the Moosewood cookbooks for a black bean chilaquile (sp?) that uses swiss chard. Let me know if you're interested.