Flew far too close to the sun with this one. I have produced a ridiculous amount of silverbeet / perpetual spinach / Swiss chard, which was planted en masse in the raised garden beds as I expected most of it to fail, but it has gone bonkers!
Apart from blending into baby food or turning into pies, I don’t know what else to do with it all.
Does anyone have a favourite spinach-based meal they would recommend?
I’ve already made 3 pies and 2 sausage rolls and have hardly made a dent in it 😂
by Wasp_bees
3 Comments
I am not familiar with this. Is it something that can be frozen in loose form for future cooking uses?
Welcome to the chard takeover. It really is indestructible. Even in the UK I usually have it available year round. I think my family are sick of it. The leaves work well in curry’s, stews, stir fry’s, omelettes. I also make stuffed chard leaves where I make a stuffing out of pork mince, herbs, sauted vegetables wrap in chard leaves and line up in a dish and then top with a tomato sauce and bake. You can freeze it too, I usually then wilt it down and make a blue cheese sauce to mix it with to serve with roast pork. When cooking cook the stems first then the leaves.
Egg scramble, ramen, quiche, soups, sandwiches, sautéed with garlic, with bacon or prosciutto, blanch big leaves for spring rolls.
Black and freeze or rough chop and freeze. It’s all wonderful!