Originally posted by DannyK
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The leaf is thicker than chard .
We chop it fairly fine and steam it to have as a veg (having first removed the central stem).
We also chop it and quickly cook it in pasta water , remove it, then cook the pasta. It’s lovely all mixed in together with a tomatoey sauce.
Never bought it from a shop so can’t compare, but I’d guess it’d be sweeter as homegrown as all the other brassicas tend to be.
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