Swiss chard/Silverbeet Stalks (whichever you call it) You used all the leaves to make my yum recipe with sesame and now you have all the STALKS! Guess what. Don’t waste them. Pickle them! It’s such a great way to use up. Especially as they can be a little tough. And when they have pickled for a few hours, but best after 1 day or two. You can cut them up and add them to salads or even to be a pickle on the side of a cheeseboard. To make them, you need: 1 cup of water 1/2 cup of @dyc_cleverliving
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Swiss chard/Silverbeet Stalks (whichever you call it) You used all the leaves to make my yum recipe with sesame and now you have all the STALKS! Guess what. Don’t waste
Dishes with Del. Dishes with Del · Original audio. Swiss chard/Silverbeet Stalks (whichever you call it) You used all the leaves to make my yum recipe with sesame and now you have all the STALKS! Guess what. Don’t waste them. Pickle them! It’s such a great way to use up. Especially as they can be a little tough. And when they have pickled ...
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Rough chopped Swiss chard stalks ready to cook on hand colores plate standing on a rustic wooden table. Rotation and zoom.
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Rough chopped Swiss chard stalks ready to cook on hand colores plate standing on a rustic wooden table. Rotation and zoom.
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Rough chopped Swiss chard stalks ready to cook on hand colores plate standing on a rustic wooden table. Rotation and zoom.
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Rough chopped Swiss chard stalks ready to cook on hand colores plate standing on a rustic wooden table. Rotation and zoom.
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How to cook like a Kıbrıslı: Melek Nene’s Pazili Kuru Börülce (Pan Fried Chard & Black Eyed Beans) Meliz’s Kitchen 🫘 🧅 🧄🌿🍋🫒 Serves 6–8 450g cooked black eyed beans* (see notes pinned comment) 200 g (7 oz) Swiss chard roughly chopped (stems removed, finely chopped and kept to one side) or the same quantity of spinach 3 tbsp olive oil 1 large onion, peeled and finely diced 1/2 tsp sea salt flakes 4 garlic cloves, finely sliced For the dressing 4 tbsp extra virgin olive oil, plus extra to ser
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