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How to make creamed swiss chard recipe

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Rating: 4.0; Vote: 1

This is the new black, or maybe the new 'creamed spinach' would be better. But whatever you call it, just make it cuz it's fabulous. FrothingFanboy: Sam, are you familiar with Italian swiss chard? It tastes pretty much the same, except - now I'm talking about the green swiss chard, not the red that you are using here - that the stalks are thin, the leaves are flat and not crinkled, and it's maybe a bit easier to grow. You just pluck the leaves you want, and in short order, they've grown back. That is why Italian Swiss Chard (bietina) is also called Perpetual Spinach. And now you know.
Date: 2020-05-27

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Comments and reviews: 2

teesha123
Nice video, but a suggestion is for the camera man to be on the other side if possible because he is getting all elbow instead of really showing what you are doing well.
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Bianca
that's how we make spanac but without the butter. Please don't swear anymore. It's really un-Jewish. Well it's just plain wrong. I like the recipe though.
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