Use the same salting method and brine, but instead of chard stems and shallot, use 1 sliced seeded peeled green papaya (about 1 pound). Pickled Chard Stems Prep Time: 10 minutes Cook Time: 5 minutes Serves: 1 pint . Up until now, I have just sauteed beet tops and chard stems in olive oil with a bit of garlic and served them as a warm salad with a drizzle of balsamic. Place swiss chard stems and red onion in a mason jar or other vessel with a tight-fitting lid. I confess I grow it mostly as decorative foliage between my roses. Pick them up with fingers like pickles? I’ve seen jars of beautiful chard stems packed in neat rows, in jars, but my chard stems were curly and as unruly as the cowlick on the back of my head that haunted me until I was 50, then finally fell out altogether. And boy, do I miss it now.”, It told us as much about you as it did the stems. When I flip the pan into a serving bowl the rainbow of little crunchy stem bits is a self made topping – looks great! I needed a chuckle today. Tags: anti-gaspillage carrots chiles DIY fennel food waste garlic jalapeno mustard mustard seeds pesto pickles radish recipe Swiss Chard Thai chili vinegar white vinegar, I usually cut them up in little spears, toss them with a little olive oil and salt and roast them ’til they are crispy. DO AHEAD: Pickles can be made 2 weeks ahead. Very yummy. It makes a delicious sweet-tart drink, and very nutritious. It’s traditional in Sweden. 4. 1 1/2 cups chopped chard stems (from about 1 large bunch of chard) 2 teaspoons brown mustard seeds; 1 cup rice vinegar; 1/2 cup water; 3 1/2 Tablespoons honey; 1/2 teaspoon salt; 1/2 teaspoon peppercorns ; Preparation. Reply, I don’t know how I’ve operated this long and not found you before. Reply, What is that delicious looking bread pictured with your finished pickles? This looks like a good one to try. But it certainly goes well with bread! I told ya’ll this would be the summer of my pickling/canning kick. I’m not sure exactly how they make it but I recreated it (well, my version of it) in my book, My Paris Kitchen. Reply, David: drink the whey! Then let them sit a few days in the refrigerator for the flavors to develop. They are a great garnish or crispy side with anything. Would try to make them but would then have to figure out what to do with the chard leaves because DH hates it. Thanks! Feel free to slip a few chiles into the mix. When it comes to these low-maintenance greens, we can't leaf well enough alone. I mince the stems with onions, add herbs and some crème fraîche and grate cheese, and use it as a filling, wrapped by the chard leaves. Soil to Boil: Swiss Chard. Seriously, this may be one of the most amusing things dear David has written. I seem to be cooking or baking 24/7 and if I used up everything that came my way, from the whey used from making labneh (which could be used in soup, although I’d have to go shopping for vegetables and beans, then cut them up, then prepare it, then find room in my refrigerator, or freezer to store it), to the butter I accidentally melted when baking cookies in a jetlagged state the other day (which I turned into clarified butter), I’d need to dial those numbers up to 26/8. Reply, I too am a fan of using everything when possible in order to minimize waste. Pickled Swiss chard stems will reach best flavor after at least a day or two in the fridge. Absolutely lovely. Stir in sriracha and celery seed, and then pour over the swiss chard … I added a split Thai chili, but you could toss in a slice or two of jalapeño, although you’d have the rest of the chile to deal with. Really fine. Curiously, the white stemmed variety was always called “silverbeet” when I was young, (a long time ago! Reply, Thanks, this is a recipe I really need as I grow a lot of chard. I was just thinking about Thanksgiving and decided I wanted to make an interesting assortment of pickled veggies to make an appetizer platter as a modern relish tray. Thank you. Stems and large veins from 2 bunches Swiss chard 3/4 cup water 1/4 cup white vinegar 1/2 teaspoon salt 1 teaspoon sugar Trim the green leafy bits off the chard stems and cut them to a length that will fit, standing up, in a pint canning jar - 4 inches or less is perfect. Coping with Confinement: My Lockdown Strategies, Chocolate, Dulce de Leche, and Vanilla Marble Cake, L’appart: The Delights and Disasters of Making My Paris Home ». This recipe is easy and requires only a few ingredients. I have more than I can eat, although I’ve made a great chard and goat cheese galette. But white vinegar is super-cheap in France (about 45 centimes a bottle) since we use it in, well,….everything, and most of us keep plenty of it on hand. Let seeds cool. And lest you think I’m not a dedicated DIY type, I picked, and used, fennel that I ripped out of a friend’s garden and dried the seeds myself. To revisit this article, visit My Profile, then View saved stories. Pickled Chard Stems. Would you share your experiences about that food item? Reply, I have just gotten into pickling vegetables for crudites or to crunch with a sandwich. Chow Chow Recipe. These bright refrigerator pickles have just the right amount of sweet and heat! Reply, Is the pickled chard stems accompanied by a Pate? But I’d rather have you mad at me for having a little too much brine, rather than having not enough. BTW, whey can be used for making bread. Brine-Pickled Swiss Chard Stems Occasionally, you come across a cookbook that just speaks to you. Recently I was making a recipe that I found in the newspaper for using the rainbow Tomorrow we’ll be trying the hummus place you suggested a while ago. Reply, Frankly, I would have ignored that recipe’s instructions and just included the stems. Color, crunch, and sweet acidity — everything you could want. How to Make Pickled Swiss Chard Stems. Reply, You could eat them like any other pickle, of course, but I think they are a terrific garnish to a duck liver pâté or any rich terribe. Let it sit at room temperature for about an hour, agitating the jar every so often. I love the way you write. Have you seen the Anthony Bourdain film “Wasted”? It's like a good friend, coming over for a cup of tea and you just want to savor it, the presence, and take it in slowly. Although it does make me feel as though I am a participant in a cooking challenge. Trim the chard stems of any bits of leaves and put them in a large jar that has a lid (mine was about 1 quarts/2l) along with the split chile (if using) and sliced garlic. Let stand 1 hour. Place the chopped chard stems in a glass bowl or large mason jar and set aside. Pour brine into jars. Ah, me. Reply, Made garbanzo bean soup with chard so I could pickle the stems… so beautiful! Very much enjoy your writing style, and this recipe is approachable and useful. All rights reserved. The instructions in many recipes that say something like “reserve in the refrigerator for future use” usually becomes, “discard when you find them in the refrigerator weeks later.”, Oh my gosh I will have to try this and soon! ), was served by shredding, then boiling the leaves and stems, finally coating them with a gluey white sauce. 1. Cooking advice that works. Or have diced them and put them into the saute pan with garlic and piled the chard leaves on top, sauteed until tender crisp. Rinse and drain well. Omit mustard and caraway seeds, and use 2 red or green Thai chiles and one 1-inch-piece peeled turmeric or ginger, thinly sliced. I add honey, powdered ginger, and cinnamon, and let it sit a bit to dissolve the honey. Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan; let cool slightly. These will make a great addition! Oct 29, 2013 - A creative and delicious way to avoid wasting those precious swiss chard stems! Very sly and funny post! Let stand 1 hour. Let cool slightly, then cover and chill. Keep chilled. 2. They can also be slivered and used as part of a rice bowl, on sandwiches, or anywhere else you'd serve pickles. You probably cooked for us at Chez Panisse . Omit mustard and caraway seeds, and use 1 garlic clove. Reply, Love the way the chard looks like rhubarb – so pink and glowy. Do you? I always save the whey from draining the yogurt. Reply, It sounds more like the pickled chard stems are an alternative to cornichon with the paté…??? Tuscan kale on the other hand is another story. Rinse and drain well. Not in a million years would it have occurred to me to pickle the stems. Defies the laws of physics… I love your blog and great sense of humor – hope to meet you in Pasadena when you stop by on your book tour (I hope someone is taking you to Carmela’s Ice Cream when you are here…) Reply, I too hope to be at Vroman’s when David finally makes it to Pasadena.