Eat More of Your Greens

creamed chard

CREAMED_SWISS_CHARD_003.tif

Photo by: Antonis Achilleos

Antonis Achilleos

Hot tips from Food Network Kitchens’ Katherine Alford:

You can eat the stems of sturdy greens like Swiss chard, kale and collards. Just note that the stems take longer to cook: When you're chopping, set the stems aside so you can cook them separately, like we did for Food Network Magazine's Creamed Chard. Or start by cooking the stems, then add the leaves to the same pan.

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