Received 19:04:28 on 07/25/91, Posting # 45 ***** Subject: rec.food.veg Swiss Chard Recipe Variations (vegan and lacto) From: Jerome Grimmer From: phvinson@rodan.acs.syr.edu (Pauline Homsi Vinson) Subject: Swiss Chard Recipe Variations (vegan and lacto) I grew up eating and loving the following variations of Swiss Chard dishes. For the sake of accuracy of ingredient measurements, I will type in (without permission) the recipes from _Food for the Vegetarian: Traditional Lebanese Recipes_ by Aida Karaoglan: Swiss Chard Leaves in Olive Oil (p.91) 4 pounds fresh Swiss chard leaves 2 large onions, chopped 1/2 cup olive oil 1/4 cup lemon juice 3 cloves garlic, crushed salt to taste Clean, remove the stalks, and wash the chard. Remove to a colander to drain. Reserve the stalks for recipe below. Chop the chard leaves finely and set aside. Brown the onions in oil and add the chopped chard, garlic and salt. Cover and cook well on low heat until all the juices are absorbed. Serve sprinkled with lemon juice and garnished with spring onions. Serves 4-6. ....... Chard Stalks with Tahini (p.92) 1 pound Suiss chard stalks separated from the leaves 2-3 cloves garlic, crushed 2 tablespoons lemon juice 4 tablespoons tahini 1/2 teaspoon salt Cut the chard stalks into small pieces and boil until tender. Blend the tahini, garlic, lemon juice and salt, adding a few drops of water to thin the tahini. Fold in the diced chard stalks. Add more lemon juice, if desired, and correct the seasoning. Serve as a salad [or eat with Arabic/ pita bread]. Serves 4. ........ Variations (p.92): The Chard stalks may also be boiled and mashed and then folded into the tahini dressing. A yogurt dressing for chard stalks may be substituted for the tahini dressing. Follow the same steps given in the master recipe, substituting plain yogurt for tahini and omitting the lemon juice for water. ........ Enjoy! *****