Product Review: Swiss Chard and Mustard Greens.

[PirateJon]

Good tips and cooking sugestions. I hate the veggies, but I'll give this a shot.

I'll stick to my raw cow.

Just feed it Chard and you get all the benifits without having to eat something that doesn't bleed. :XXpig:

[Equipoise]

I love most veggies and foods but shopping at whole foods... What a rip. Only the hippie liberal funboy crowd shops there, around here.

[Hedgehogey]

I dumpster dived a crate of the stuff.

[oldman_withers]

Mustard greens are real traditional food in the south, and it is usually cooked with brown sugar. Give it a try, it's the bomb. Also, that soup recipie that beka posted is great, but if you want to make it a real meal, add some chicken or beef. Simply add it during the sautee portion of the recipie, wait until brown, and then remove the meat until the veggies are done. The add the meat again and let it soak up the goodness. **** I'm hungry, I think I'll go make some soup now.

[dakotajudo]

Personally, I prefer mustard greens - there's a bit of a horseradishy kick that I like for sandwiches.

That's for summertime, when I have fresh greens from the garden. I chop leaves and freeze, use them in omelets or hotdishes in the winter.

[Judah Maccabee]

Coming up next: Steamed Kale.

Review incoming.

[Judah Maccabee]

Steamed Kale tastes a great deal like spinach. When cooked from fresh, it still maintains a decent amount of bulk due to the thick stems. Assuming that like broccoli, the stems contain no nutrition, I just went straight for the leaves.

Cooking about a 1/3rd of the bunch that I bought made me feel totally full.

Until I ate my homemade blueberry pie, which I will comment on if those are interested.