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.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.
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4 comments:
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
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.
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.
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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