Adam@Home by Rob Harrell for March 11, 2014

It’s got to be better than Swiss lard.

Now this is a silly thread. A stay-at-home dad for years that has never touched cooking and hasn’t got the slightest idea about anything food related. Did his wife then go to work AND all the cooking all the time?

somebody better order a pizza! lol

Swiss chard and kale are both very good, but you have to be careful not to overcook them, as they can get bitter.

We grow our own Swiss chard and my wife uses it to make cabbage (Swiss chard) rolls. Delicious!

I like chard in soups.

Yeah, this isn’t going to end well.

But on the upside, I’ve learned about a new vegetable (had never heard of Swiss chard before now).

Chard stems can sub for celery in soups and gumbos.

Hubby and his brother both learned how to cook when young and hubby loved to experiment with different recipes. He had to learn to use substitutes because I’m allergic to many things, including mustard. Anyway, made it lovely for my s-i-l and me for 50-60+ years.

There’s very little waste with vegetables, even the offcut bits. Just boil them up and simmer for a while, then when cool, liquidise to make great stock which can be frozen until needed.