Buttered Swiss Chard
|Swiss chard leaves with stalks||2 Pound (Large Variety)|
|Salt||1 3⁄4 Teaspoon|
|Melted butter/Margarine/fat/salad oil||4 Tablespoon|
Separate stalks and coarse veins from leaves, then cut into 2" pieces.
Cook stalks and veins, covered, in 1/2" boiling water with 1 teasp salt for 15 min, or until tender.
Drain, and then add 2 tablesp butter or margarine, speck pepper and salt if needed.
Cook leaves, covered, in water clinging to them, with 3/4 teasp salt for 10 min, or until tender.
Then drain, chop if desired, and add 2 tablesp butter or margarine, speck pepper, and salt if needed.
Serve greens in center with tender stalks around them.
Or toss together.