Cook the Issue 2010: Ruby chard with parmesan and basil - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Ruby chard with parmesan and basil

By Pielove, member

May 21st, 2010

I love greens and this is a delicious chard preparation-- I love the parmesan on top and the basil.  I forgot the pine nuts and the butter swirl-- ha, it was still outstanding! Chopping and pre-cooking the stems made a big difference-- the stems come out so nice and chewable.  The only bad part is that they look like little pieces of bacon-- ha, I may have to add bacon next time to avoid disappointment. The greens article in Issue 105 is one of my favorites-- a great balance to the meat (ribs, steak, etc) in the rest of the issue.  

Recipe Used: Rainbow chard with pine nuts, parmesan, and basil


posted in: Gallery, Cook the issue 2010
Comments (1)

ICDOCEAN1 writes: Aside from the chicken sausages and Asian soups, I don't recall many chicken recipes in either issue, too bad since summer is great for grilling, roasting, and smoking outdoors.

I have always chopped the stems from the chard and try topping the finished chard with a little crispy pancetta or prosciutto. Lately I use pancetta instead of bacon as it is not so heavy on the smoky flavor. Posted: 7:32 am on May 22nd

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