by Georgette Farkas
I recently taught a series of cooking classes called “A Culinary Egg-Venture”. Our first class, Green Tortilla Espanola, featured Swiss chard leaves. In the first step of preparing the dish, we stripped the leaves from the stems and set aside the stems. But I encouraged the class to reserve the stems – they are wonderful pickled and tossed into a
salad.
Below is a quick and easy recipe for pickling the stems. Although here we’ve kept them as long stalks to fill the mason jar, they would also make a stunning confetti if you cut them brunoise style before pickling them. Although, you could do that after pickling, which would give you plenty of options for how you use them in a dish!
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Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
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Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Crispy, savory fritters made with plantain and mullein leaves...
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette...
From savory eggplant cake to refreshing summer salads and a nostalgic beet vinaigret, these easy, make-ahead dishes are perfect for your next picnic or potluck...
