https://saladsavoy.com/pickled-bright-lights/ Fri, 28 Jun 2019 15:43:08 +0000 hourly 1 http://wordpress.org/?v=4.0.13 https://saladsavoy.com/pickled-bright-lights/#comment-910 Wed, 03 Apr 2019 22:42:45 +0000 http://saladsavoy.com/?p=2158#comment-910 Penny, I’m about to try the Pickled Bright Lights Chard recipe. No you don’t have to peel the stems, but after the recipe is finished, I’ve always finely diced the pickled chard stems into dishes such as leaf or fruit salad, potato salad (for color and taste zing), and as a colorful top “sprinkles” on various cold casseroles. Longer pieces of chard stems often get chewy sort of like some varieties of celery, that’s why I dice. But cooking the chard stalks for 20 minutes or so makes it excellent for soups, stews, and sides. Thanks!

]]> https://saladsavoy.com/pickled-bright-lights/#comment-768 Thu, 07 Jun 2018 22:15:53 +0000 http://saladsavoy.com/?p=2158#comment-768 This looks so delicious and simple . Do you have to peel the stalks? Cant wait to try it.

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