I've noticed that chard has a brighter, sweeter taste than collards (which are kind of smokey), but it should be find substituting. I think the chard is a little more delicate too.
You didn't say how you intended to cook the collard greens so I'm kinda shooting in the dark here. Still, Swiss chard does not take nearly as long to cook as do collard greens. Depending on how delicate it is, look at it and decide for yourself, I would saute the bacon and garlic in a large skillet, drain out some of the fat if you think that's a good idea, then quickly saute the coarsely chopped Swiss chard. It would have be very old and tough Swiss chard to hold up to the sort of boiling that collard greens traditionally get.
That looks like a classic recipe for collard greens. However, I think it would turn Swiss chard into soup. A pleasant, tasty soup, mind you, but I'm not sure that's what you want.
Can I come to your house and eat? The menu sounds killer.
I was going to make the same comment as sousrature about the collards. I'd saute the Swiss Chard instead of cooking it collards style, since chard is so much tenderer than collards, as delicious as a pot o greens is. I just made a post about greens this week in my food blog. It's funny that it came up here as well.
Maybe you don't like them, but I noticed that there was no blackeye peas on your menu. Those would go well with your other dishes, and bring good luck in the new year.
I think I like you. And not just because of the agreeing with me, I'm not actually fussy about that, I've seen a lot of your other posts and comments too. So, I'm planning to make black-eyed peas on New Year's day but I have not decided on how to do it. On top of the rice, in with the rice, bacon, ham hocks, smoked turkey necks, what do you suggest?
Hey! Let's be friends! (That is, if you don't mind.)
I like my black eyed peas mixed in with the rice. I cheat and use canned peas, but then I mix with the rice in sauteed onion and green pepper, corn kernels, diced tomato, and crumble cooked bacon on top, chopped cooked ham on top. A couple shakes of hot sauce, and I'm set.
If I was cooking them from scratch, I'd use smoked turkey leg, but that's only because it has a nice smoky taste, and lots of meat to pull off the bone when it's cooked. Ham hocks give excellent flavor, but I hate wasting them because I don't eat them.
ABSOLUTELY. You have to have black eyed peas on New Years Day. Luckily we get fresh ones here in the West. We steam them gently and eat them with butter, salt, pepper, and chopped fresh onions. MMMMmmm. Oh, and a little country ham.
i'm more of a fan of greens (though i am not cooking them this year with my new year's dinner...), i did a search for swiss chard. sara moulton has a basic saute recipe:
Ditto to everyone above and just a vote for swiss chard on the whole- it is my favorite, favorite, favorite leafy veggie.
I think it can even be chopped(or torn) and added at the END since it can wilt like spinach can.
YUM. I am going with the whole NY good luck theme too (except that I thought I had an original bone in my body, turns out the whole world is going there this year!!!) except we're eating it on New Years eve, assuming that it's already midnight somewhere in the world. We've got beet greens and collards. How fast do beet greens cook? I know collards take a whole lot of long time.
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Wow, that looks beautiful!
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Have a great New Year.
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http://allrecipes.com/recipe/kickin-collard-greens/detail.aspx
Perhaps I should leave out the chicken broth, then?
Happy New Year to you, too!
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I was going to make the same comment as sousrature about the collards. I'd saute the Swiss Chard instead of cooking it collards style, since chard is so much tenderer than collards, as delicious as a pot o greens is. I just made a post about greens this week in my food blog. It's funny that it came up here as well.
Maybe you don't like them, but I noticed that there was no blackeye peas on your menu. Those would go well with your other dishes, and bring good luck in the new year.
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I like my black eyed peas mixed in with the rice. I cheat and use canned peas, but then I mix with the rice in sauteed onion and green pepper, corn kernels, diced tomato, and crumble cooked bacon on top, chopped cooked ham on top. A couple shakes of hot sauce, and I'm set.
If I was cooking them from scratch, I'd use smoked turkey leg, but that's only because it has a nice smoky taste, and lots of meat to pull off the bone when it's cooked. Ham hocks give excellent flavor, but I hate wasting them because I don't eat them.
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http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15574,00.html?rsrc=search
good luck and let us know how it all turns out!
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I think it can even be chopped(or torn) and added at the END since it can wilt like spinach can.
YUM. I am going with the whole NY good luck theme too (except that I thought I had an original bone in my body, turns out the whole world is going there this year!!!) except we're eating it on New Years eve, assuming that it's already midnight somewhere in the world. We've got beet greens and collards. How fast do beet greens cook? I know collards take a whole lot of long time.
Reply
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