I make some long cuts parallel to the side veins, then scrunch the leaf lengthwise and slice like a green onion.
Different chards have different flavors. I like the kick of sharpness in the veins of the red-veined chard: not 'hot', but sort of like raspberry or cranberry.
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timeasmymeasure
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Date: 2012-05-02 10:04 pm (UTC)Different chards have different flavors. I like the kick of sharpness in the veins of the red-veined chard: not 'hot', but sort of like raspberry or cranberry.