Swiss chard is beautiful... the taste is reminiscent of beets. Here it is in aloo saag.
Sadly, the beautiful red almost disappears once the chard is cooked. But it still tastes great.
Ha! It turns out that if a little vinegar is added, the beautiful red stays completely intact even after the chard is cooked. And, of course, it still tastes great. Here it is after being stir-fried with onion, garlic, fennel and mustard seeds.
Swiss Chard is the perfect accompaniment for a grilled chop and oven roasted potatoes.
July 2010: Indian style with potatoes
It really does turn almost black if no vinegar is added. It tastes delicious though and is very good with rice and corn. (Please see more photos of rice and corn.)
