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Growing Silverbeet, also Swiss Chard or Mangold

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29 Aug 11 Helen Elam (United Kingdom - cool/temperate climate)
the thick white stem of Swiss chard is cooked separately: cut up in sticks of 6 cm long by 1 cm diameter. cooked gently in butter. I have eaten this as a n accompaniment to girolles and riz de veau - the leaves were cooked and pureed to make a wonderful sauce.

the thick white stem of Swiss chard is cooked separately: cut up in sticks of 6 cm long by 1 cm diameter. cooked gently in butter. I have eaten this as a n accompaniment to girolles and riz de veau - the leaves were cooked and pureed to make a wonderful sauce.

- Helen Elam

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