Comments on: Help me eat this: Rainbow chard and dill fenouil

By: Annie

Annie — Wed, 24 Mar 2010 00:48:24 +0000

A salad that I make.
12 oz 1% low-fat cottage cheese
1/4 cup chopped fresh dill
1 cup green onion
1 cup carrots
1 cup cucumber
1 cup celery
Chop green onions, celery, cucumbers and carrots into small pieces. Mix all ingredients and stir well.

By: Vanessa R

Vanessa R — Sat, 20 Mar 2010 08:57:10 +0000

I keep wanting to try that Bright Lights Swiss Chard, but I never get around to it. I believe I won some free seeds for it, so perhaps I’ll grow some and have an adventure too.

As for dill, it’s good for pickles. It’s sometimes nice in egg or tuna salad. Otherwise it just gets fed to my guinea pig once in a while as a treat. I haven’t heard of the fenouil name before. I’ll have to to look it up now.

By: RG

RG — Thu, 18 Mar 2010 15:21:47 +0000

@Anne Kaufhold – I’m envious of your fennell (unless it’s really dill): I buy it at too-expensive prices to make this salad: http://orangette.blogspot.com/2006/10/special-game-fennel-salad.html

By: Anne Kaufhold

Anne Kaufhold — Wed, 17 Mar 2010 22:31:04 +0000

Coarsely chop the chard and sautee in olive oil with a bunch of minced garlic. Add 1/4 teaspoon liquid smoke, and 1 tablespoon soy sauce when the leaves start looking good and wilty.

Fennel I can’t help you with. But if you want mine, I have a CSA box full too.

By: Pam

Pam — Wed, 17 Mar 2010 12:17:10 +0000

ps – you can freeze leftover dill and use it in soups or stews. Layer it between paper towels and seal in a ziplock bag. Not as good as fresh, but not wasted either.

By: Pam

Pam — Wed, 17 Mar 2010 12:16:15 +0000

The dill is great with lite sourcream, horseradish, bit of lemon and dill to accompany baked salmon.

Dill is also crucial to good Jewish Chicken Soup.

By: Lauren

Lauren — Wed, 17 Mar 2010 02:22:02 +0000

Dill is amazing in tuna salad!

By: Shea

Shea — Tue, 16 Mar 2010 17:53:47 +0000

Dill is great, mostly for adding dimension to otherwise light flavors, such as yogurty dips, cucumber salads, etc. The beauty is that you don’t have to use it all up- it freezes quite well.

Chard can be used in pretty much any hot dish where you’d use spinach. It’s a bit more on the bitter side, so a bit of acid (lemon, vinegar, etc, as some have recommended above) helps curb that a bit. If you don’t like the taste of it by itself, you can also do half chard, half spinach for a more mild taste.

Enjoy!

By: Bruce

Bruce — Tue, 16 Mar 2010 17:13:15 +0000

I agree with the others re the sauteeing of chard with olive oil and garlic. Sometimes I tear out the colourful “ribs”, chop, and steam them for a few minutes first if they’re large and getting tough, then drop them into the hot oil with the chopped up leafy bits and garlic. Sometimes I throw some onion in too. These are great with mashed potatoes.

By: RNegade

RNegade — Tue, 16 Mar 2010 15:18:33 +0000

Mmmmmm…makes fabulous compost! (Mixed in with a little manure.) Wonderfully healthy for your roses and hibiscus garden!