Oooh, good idea! I have never made a relish from them - I'm sure that's divine! Thanks for stopping by & for the tip. Have yourself a marvelous weekend, Charles! Kimberly
Cool, thx! I was thinking of trying to pickle the stalks because I buy fresh kale and chard together and blanch them at one time. I usually use them in a salad or saute them in the same pan I cook pork chops or chicken cuts in. But I do not blanch for 3 minutes as I do not want vegetable stock, I blanch kale tor about 30 seconds after color change and chard for about 1 and a half minutes.
That sounds like an amazing idea - let me know how it turns out, if you do try to pickle them. They would certainly be beautiful! I hate wasting fresh produce, in any way. If there's a way to use it, I won't discard it! Thanks for sharing your tips with everyone! Have a marvelous weekend. Kimberly
@@CookingWithKimberly Okay, I finally got around to trying it. Since this was my first run I just used a simple ratio of 1cup water, 1 cup vinegar, and 1 tablespoon salt and up-scaled the proportions for the batch I had. I blanched the stems for 3 min, brought pickling solution to boil then combined them in a mason jar. It was tasty and little vinegary, haha. Goes well with bland foods. They were a bit stringy and a little tough but that doesn't bother me. Next time I will try different ingredients like perhaps a little sugar and various peppers and dill or anything else that I find recommended. I am more interested in various forms of nutrition and I have found a lot commentary in my research to suggest that there is as much nutrition in the stems as there is in the leaf. Most stems are edible even though they may not be the centerpiece of a well made table. Happy Holidays.
@@optimisticallyskeptical1842 The chard I grew this year advertised the stems can be used like asparagus. That reminds me the stems are great food. I have not attempted to grow celery yet, so I use the stems in place of celery as an added bonus. The ideas you all shared have helped me out as I learn to store my extra chard.
Are you harvesting your #swisschard in the Southern Hemisphere? Here's how to blanch it to prepare for freezing. * Subscribe to Cooking With Kimberly: cookingwithkimberly.com/ #cwk @CookingWithKimE
My family lives eating the stalks with the leaves, we never understand why so many people don't. So in watching this process would you suggest I cut the stalks up and toss in the bag of leaves before freezing, or cook them a bit so when reheated everything will be cooked evenly. Not tender leaves with crunchy stalk pieces.
+Cynthia Heiden Certainly, you can do that with the stalks. They are very healthy, and often beautiful to look at & give more character to this side dish. I often grow rainbow chard, and it's fun to cook with. You may even consider slicing the stalks in half lengthwise as well before freezing, so you have more even cooking when you're ready. Thank you for stopping by to watch & leave a very thoughtful question. Have a marvelous weekend, Kimberly
Well, thank you! I'm glad you liked that show! It was really delicious. You can stuff any peppers you like, from sweet to hot & spicy... I use plain capsicum, usually, to appease the masses at dinner. I just add hot sauce to mine... Whatever pepper floats your boat qualifies as a good option, justin smith ! Kimberly :)
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Thanks for the lesson!
Great teaching video. I do the blanching and freezing of the leaves but I also make relish from the stalks, mmm good. You are delightful.
Oooh, good idea! I have never made a relish from them - I'm sure that's divine! Thanks for stopping by & for the tip. Have yourself a marvelous weekend, Charles! Kimberly
Cool 😉thanks
Cool, thx! I was thinking of trying to pickle the stalks because I buy fresh kale and chard together and blanch them at one time. I usually use them in a salad or saute them in the same pan I cook pork chops or chicken cuts in. But I do not blanch for 3 minutes as I do not want vegetable stock, I blanch kale tor about 30 seconds after color change and chard for about 1 and a half minutes.
That sounds like an amazing idea - let me know how it turns out, if you do try to pickle them. They would certainly be beautiful! I hate wasting fresh produce, in any way. If there's a way to use it, I won't discard it! Thanks for sharing your tips with everyone! Have a marvelous weekend. Kimberly
@@CookingWithKimberly Okay, I finally got around to trying it. Since this was my first run I just used a simple ratio of 1cup water, 1 cup vinegar, and 1 tablespoon salt and up-scaled the proportions for the batch I had. I blanched the stems for 3 min, brought pickling solution to boil then combined them in a mason jar. It was tasty and little vinegary, haha. Goes well with bland foods. They were a bit stringy and a little tough but that doesn't bother me. Next time I will try different ingredients like perhaps a little sugar and various peppers and dill or anything else that I find recommended.
I am more interested in various forms of nutrition and I have found a lot commentary in my research to suggest that there is as much nutrition in the stems as there is in the leaf. Most stems are edible even though they may not be the centerpiece of a well made table.
Happy Holidays.
@@optimisticallyskeptical1842 The chard I grew this year advertised the stems can be used like asparagus. That reminds me the stems are great food. I have not attempted to grow celery yet, so I use the stems in place of celery as an added bonus. The ideas you all shared have helped me out as I learn to store my extra chard.
Are you harvesting your #swisschard in the Southern Hemisphere? Here's how to blanch it to prepare for freezing.
* Subscribe to Cooking With Kimberly: cookingwithkimberly.com/ #cwk @CookingWithKimE
Great tip. Thanks
You're very welcome, Rosalind! Thank you for stopping by to watch! Have a marvelous Sunday! Kimberly
I just wash them blanch it all round like that with stalks and freeze. Love the tast of it all together.
Hi..why do you blanche them before freezing plz?thanks
My family lives eating the stalks with the leaves, we never understand why so many people don't. So in watching this process would you suggest I cut the stalks up and toss in the bag of leaves before freezing, or cook them a bit so when reheated everything will be cooked evenly. Not tender leaves with crunchy stalk pieces.
+Cynthia Heiden Certainly, you can do that with the stalks. They are very healthy, and often beautiful to look at & give more character to this side dish. I often grow rainbow chard, and it's fun to cook with. You may even consider slicing the stalks in half lengthwise as well before freezing, so you have more even cooking when you're ready.
Thank you for stopping by to watch & leave a very thoughtful question. Have a marvelous weekend,
Kimberly
CookingWithKimberly
Hey chef can you use any kind of pepper to make the stuffed peppers oh and by the way that was a gorgeous dish
Well, thank you! I'm glad you liked that show! It was really delicious. You can stuff any peppers you like, from sweet to hot & spicy...
I use plain capsicum, usually, to appease the masses at dinner. I just add hot sauce to mine...
Whatever pepper floats your boat qualifies as a good option, justin smith !
Kimberly :)
You need to open your own restaurant you have so much talent!
Thank you, justin smith ! That's very complimentary! However, I don't want a restaurant. I don't want to be married to it. ;)
I feel you on that one but you got what it takes I know you will be great but your skills are awesome
Thank you very much, justin smith ! I appreciate that...
Kimberly :)
nice video, but the music is very distracting