chard stems

[ovenbird]

How do you use these?

[tracydr]

I just cut them up and sauté a little longer than the leaves. I start them a few minutes before the leaves in a bit of olive oil on a hot pan. Once tender, I add the leaves. Then, let the leaves wilt quickly.
We eat chard with poached eggs for breakfast in the morning. Add a tiny dash of nutmeg and garlic ontop if you like.
I'm growing a ton of chard this winter, in addition to beets, for the tops and beets. Took me awhile to decide I liked chard. Now I crave it and could eat it everyday. Especially for breakfast. It takes a whole bunch of chard to cook up a mess for our breakfast each morning.
I especially like that I can grow it year round here in AZ if I plant it in partial shade. What's not to love!
If I get enough, I may try some lacto fermented as well.

[restless]

I do what traceydr does. When I harvest and clean my chard, I cut it all up so it is ready to use when I need it. I store the cut up stems separately from the cut up leaves. The stems take longer to cook, so I just start cooking them before I throw in the leaves.

[manatree]

I treat the larger stems like celery. Chop them finely for soups. Freeze them for making soup stock.

[MVNewf]

I steam the stems the same time I steam the leaves....I like that the stems have a little "crunch" to them.....