What Are These And What Should I Do With Them?

[quimcunx]

Is one of them chard?

My flatmate has taken to ordering a box of veg from Abel and Cole which he proceeds to completely ignore. He's away this weekend anyhow. What can I do with these?

 

[miss_b]

The left hand side is Bak/Pak Choi - great in stir fry or a noodle soup.

On the right, not sure...Chard or Spring Greens?

 

[quimcunx]

I thought that the last time they sent it, but couldn't see it on any of their box lists.

 

[quimcunx]

Okay, so it looks like it is chard, but green chard rather than the red stuff that came up when I googled before.


Now. What do I do with it? Can I just steam it and put a knob of butter on it? Can I eat it raw?

 

[northernhord]

Is one of them chard?

My flatmate has taken to ordering a box of veg from Abel and Cole which he proceeds to completely ignore. He's away this weekend anyhow. What can I do with these?

On the left Pak choi, on the right chard, treat 'em both the same, give them a good steaming

 

[Crispy]

Or throw them in a stirfry 30/60 seconds before the end.

 

[miss_b]

Fry some crushed garlic in good olive oil (gently mind) and wilt aforementioned leaves by chucking them, plus salt and pepper, in the pan and covering with a lid. Add to cooked pasta and nom.

 

[CRI]

Feed them to your guinea pig.

 

[Ms T]

With the chard, you need to separate the ribs from the leaves. Wilt the leaves and add lemon juice. The ribs need to be steamed - I usually make a tart out of them, but I've also made a very nice and very simple pasta dish using cream, I think. And chard is also good in frittata.

 

[Kanda]

Wine and dine them

 

[Strumpet]

....give them a good steaming

Phhwwooaaarrrr

 

[mrs quoad]

They are green.

Therefore, boil for four hours. Then cover in salad cream, and consume on toasted Mighty White. With pork scratchings.

 

[Strumpet]

Lol Q

So quimpants.....don't leave us in suspense! What ya do with them!?

 

[sojourner]

Didn't see this

yeh, pak choi on the left

here's a recipe for chard:

Swiss chard and white bean minestrone


Serves 4
2 tbs butter
1 onion, chopped
1 small bunch of Swiss chard (about 350g), finely chopped
1l vegetable stock
400g canned cannellini beans, drained but not rinsed and roughly mashed
4 thick slices of ciabatta
2 garlic cloves, halved
extra virgin olive oil, for drizzling
finely grated parmesan cheese, to serve
sea salt and freshly ground black pepper

Melt the butter in a saucepan over medium heat. Add the onion and cook for 4-5 minutes to soften. Add the Swiss chard and cook for 5 minutes, stirring often, until softened. Add the stock and beans and gently bring to the boil. Season with sea salt and black pepper.
Toast the ciabatta until golden on both sides. Rub the bread with the cut side of the garlic, then place each one in a serving bowl. Drizzle each piece of bread with olive oil and ladle over the soup. Sprinkle the parmesan on top and serve immediately.




now, i've not actually made this, but i know some posters have and reckon it's lush.

oh, and this is a c+p, if that wasn't obvious, hence all the bollocks about serving bowls, and drizzling

 

[quimcunx]

Wine and dine them

I would but the don't look like the type to put out on a first date.

Lol Q

So quimpants.....don't leave us in suspense! What ya do with them!?

nothing yet. Maybe tomorrow. I'll keep you posted.


Thanks for the tips.


Now what about these two butternut squash, one from last week and one from the week before, that he got all excited about....

 

[mrs quoad]

I have a shit-hot recipe involving pak choi.

Makes the best prawn curry ever.

It's one of my I-really-want-to-get-laid-tonight-plz dishes

 

[Firky]

pak choi is best raw imo, i can eat a whole on raw

 

[Idaho]

Either of them:

Sweat garlic in a pan. Add greens. Add pine nuts. stir for 2 mins. Squeeze in lemon juice. Stick on plate with a little salt and pepper.

 

[scumbalina]

Pak Choi is lush braised in blasamic viniger. I know that sounds dead posh, but the other half did it for Valentines Day, so it can't be that hard, and it was nom nom nom.

Chard is nice just cooked down with garlic butter and lots of black pepper

 

[quimcunx]

Bugger! I forgot to buy pine nuts.

*grumps*

 

[wtfftw]

Now what about these two butternut squash, one from last week and one from the week before, that he got all excited about....

risotto!

Handily if you can work out what box you have (should be a receipt or label or something) the abel and cole website lists contents for the week.
I worked this out after getting half the box that my mum gets. I can now plan in advance slightly.

 

[quimcunx]

Chard is rank.

I'm currently separating it from the pine nuts so I can at least eat them for my dinner.