Thursday, January 04, 2007

Swiss Chard Watercolor

More January fruits and veggies. Does anyone eat swiss chard? What is it anyway? I bought a bunch because of the lovely magenta veins in those magnificant leaves, but never have tasted it, or known anyone who cooks it. Hmmm. Done in a very loose watercolor style, with new Daler Rowney watercolor pencils and big brushes. A little white gouache to bring up the white veins. Thanks for looking.

4 comments:

Deanna said...

Lovely chard, Nel. Use it like spinach, but it has more texture and this one will give you a little pink in the juice. Sauteed with garlic is good, or used in a quiche, or soups. Also good with ginger, cumin and cilantro.

Deanna

Laura said...

I eat swiss chard! I have a great recipe for a swiss chard gratin that came from our local farmers' market. If you're interested, I'll try to find it for you. Lovely, lovely work.

Tante Nelly said...

Swiss Chard Pie:

1 small onion
1/4 cup butter
about 30 swiss chard leaves, torn into pieces
2 eggs
1/2 cup grated cheese
Saute onion in
butter. Add chard and cook until it wilts (1-2 min.) Put in pie plate. Break 2 eggs on top and swish around with fork. Top with cheese and bake at 350 degrees till eggs are set.

Jessica said...

Try this recipe, it is yummy:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_2404,00.html?rsrc=search

That said, Tante Nelly's Swiss Chard Pie looks even better, more fun!

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