adding chard stems?

[centralpadiner]

I have a potluck to go to on Saturday and wanted to make a chard and leek tart. I have chard from the CSA box and felt the tart would hold up well and be fine at room temp. However, my recipe calls for discarding the chard stems. I have rainbow chard, and would love to incorporate those beautiful colors. Do you think I could sautee the stems for a few minutes before adding the leaves and that the tart would come out well? Or, does anyone have any other good suggestions for using my rainbow chard in a potluck friendly dish?

Thanks!

[Breezychow]

"Bright Lights" (or "Rainbow") chard is one of my favorite vegetables. I grow it, & I cook it all the time - at least weekly.

The stems retain their different colors after cooking, & I can't imagine a recipe calling for chard & not using them. For your tart, simply slice the stems into 1/2" pieces & cook them in boiling water for around 4-5 minutes or until tender. Drain & then use in your recipe along with the leaves. If your recipe also calls for the leaves to be blanched, just add them in with the stems for the last 1-2 minutes of cooking time. This is how I prepare chard all the time.

[carbonaraboy]

Use the leaves in your dish. Make a quick pickle with the stems and red onions.

[Will Owen]

When I'm cooking chard (not often enough, as Mrs. O hates it), whatever cooking method I use I cook chopped or sliced stems first and then leaves, unless it's something like chard and lentil soup. Then I just put it all in at once, as a few minutes' difference in soup isn't worth much.

[odkaty]

I've always just chopped up the stems along with the leaves. Only time I strip the stems and cook separate is if I'm using mid-winter supermarket chard. My CSA/garden chard is tender.

[Karl S]

I use chard stems like asparagus. They can also be grilled to good effect if they are not too thin.

[Gio]

Sautee the chopped chard stems till tender in whatever fat you're using, season with S & P, remove from pan and set aside. Continue with the other ingredients. When you begin to fill the crust, place the chard stems down first, or if you've also sauteed sliced onions place the onions in first then the stems and leaves on top of the onions. Fill the crust with your other ingredients as you normally do.

[centralpadiner]

Thank you. I'm not that familiar with chard (yet, have a feeling I will be by the end of our first CSA year), and this helps. I am guessing that the heavier ingredients on the bottom helps it cook more evenly? (obviously, I also haven't cooked a lot of tarts/quiches/pies) :) Do you think the colors of the stems will be visible. Although, I am thinking that the sight of them after cutting into the tart could be a spectacular surprise as well.

[Gio]

<"I am thinking that the sight of them after cutting into the tart could be a spectacular surprise as well.">

Well that's just it. All the goodness is revealed when each serving is sliced. Is there any chance you can do a trial run before the date? That way you can make any adjustments and be sure of a success. Anyway, good luck and I'm betting on your enthusiasm to carry the day.

[escondido123]

Cut the chard stems fairly thin on the bias and saute first before adding leaves that have been cut on wide bias. That's how I always cook chard regardless of final preparation.

[jaykayen]

This recipe sautes the stems first: http://www.epicurious.com/recipes/foo...

[centralpadiner]

You know, I saw this one but wasn't sure that a gratin would be as good at room temp as the tart. What do you think? Also, reviews were very mixed.

Thank you.

[Karl S]

Your instinct is in the right place. A gratin would generally be better warm than tepid.