Foodaism’s Chard Rib Pickles
This is a recipe the world desperately needs. We all know that the more green leafy vegetables we can stuff down our throats the better. Kale, collard greens, dandelion, chard—They have vitamins, minerals, anti-oxidants and, by the way, flavor. Prepared well, they taste like spring and earth and health.
Instructions
- Cut chard ribs into equal lengths.
- Blanch in boiling water for 2 minutes.
- Remove and place in bowl.
- Cover with a mixture of rice wine vinegar, salt, and sugar. (About one teaspoon sugar and ½ t. salt for every cup of vinegar, but let taste be a better guide). Let cool, then cover and refrigerate. Within a few hours, they’ll be ready to eat.
