Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Save those swiss chard stems from the garbage and make these pickles! Garlic, peppercorns, mustard seeds and sriracha add zest to these rainbow beauties. They’re a perfect snack on their own, diced on top of pork carnitas, or chopped into an omelet.
What do you do with chard stems? How about pickling them? They taste like mild pickled beets with the texture of celery.
Don't throw out those gorgeous rainbow chard stems; pickle 'em instead! An Asian-inspired recipe from Gramercy Tavern can be canned or stored in the fridge. Food from scraps = love.
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