I bought some Red Chard at the Farmer’s market. Chard is in the beet family, which explains why I like it almost as much as beet greens. To me, beet greens have a stronger, more earthy, flavor than chard. On the other hand, I can get two good meals out of a bunch of chard where a bunch of beets inevitably wishing that I had more beet greens and fewer beets …Cooking it is fairly straight forward: parboil and then sauté with some garlic, separating the stalks from the leaves as the stalks require a little more cooking. I think that I may have over-cooked the stalks in this case …
To make use of the rest of my roast chicken, I made chicken-pot-pies (individual portions) using a recipe from Delia Smith which called for sharp cheddar and cayenne in the sauce (excellent). As usual, I went a little overboard and took the crust from a different recipe, one that called for cream cheese.
To be honest, I’m not sure that the cream-cheese added anything to the crust, except in the unhealthy sense. On the other hand, it didn’t take anything away, either, but I don’t suppose I’ll go to the trouble of making it again.
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