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Gabriola, British Columbia: The best place on Earth to Live
Island Life One Day At A Time
All content copyright Gabriola Daily Photo 2008-2013. Absolutely NO PERSONAL OR COMMERCIAL USE of text or images without written permission. Archival fine art prints are available, please inquire. This page scans best with Firefox and your viewing experience will be considerably enhanced by clicking on the images to see them enlarged. Thanks for looking.
All content copyright Gabriola Daily Photo 2008-2013. Absolutely NO PERSONAL OR COMMERCIAL USE of text or images without written permission. Archival fine art prints are available, please inquire. This page scans best with Firefox and your viewing experience will be considerably enhanced by clicking on the images to see them enlarged. Thanks for looking.
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Blog Archive
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2008
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August
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- Summer Coif
- Swiss Chard #2
- South Road
- Warm And Fuzzy
- Morning Meditation
- Descanso Bay Blues
- Odd Shots Monday > Lovers Candle
- The Colour Challenge
- Orange Blossom Special
- Peace Flags
- Patriotic Duty
- Family Portrait
- Inside The Roxy
- Odd Shots Monday > Smiling Cowgirl
- Spots
- Deux Chevaux
- Quiet Time
- BTUs
- Ropes
- Entrance Island Lighthouse
- Odd Shots Monday > Shore Patrol
- Ferry Off Berry Point
- Ale Up Water Back
- Good Luck Bench
- 373
- Morning In The Trees
- Dusk At Drumbeg
- Odd Shots Monday > No Hands!
- Chrome Eyelid
- Garden Gals
- Swiss Chard
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August
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Links
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- Discover Gabriola
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- Gabriola Chamber of Commerce
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- Gabriola Museum
- Islanders
- Lugged Steel
- My Leica Diary
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- Now On Gabriola
- Sunday Soup
- Sustainable Gabriola
- The Gabriolan
- The Spirit Of Gabriola
3 comments:
Love the photo. something about the stainless steel and the water. What do you do with swiss chard? Salad, or cook it? I have never had it but it is very pretty and green!
Slice it off the thick stems into a bowl of cold water. Heat a couple tablespoons of olive oil in a dutch oven or deep pan (with a lid) over medium heat. When the oil is hot but not smoking, shake the excess water off the leaves, and stuff them into the pan and put the lid on. Stir occasionally to keep from sticking. When the chard starts to wilt, add some chopped garlic and stir it in (some people put it in first, but adding it later keeps it from burning). By this time, your leaves are wilting and there's probably some liquid in the bottom (water & olive oil). When it's pretty much wilted down, keep the lid off and turn the heat up higher to cook off the water. When the liquid is gone, it should be done (5-8 minutes from start to finish). Season with salt and pepper and a splash of lemon juice. Yumm! I know you asked Snapper and not me, but I taught him how to cook it, so there you go! This bowl looks like a lot of chard, but it's really about enough for two people once it's cooked.
cheers,
Snapper's Other Half
Love swiss chard. . . .I agree with the cooking instructions, but will add something to it. . . .My maternal grandparents were from Italy, and they would cook it that way but add chunks of boiled potatoes. Wonderful!
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