I didn't have time to look at my garden for a time and a half a time and I found the chard not quite "as high as an elephant's eye " but the leaves were rather daunting at close to two feet tall.
The other day, relying on memory, I was sharing the basic idea of the recipe with a friend who was kindly rescuing me from some of these giant leaves. I could visual the ingredients, I could see a 1/2 cup of green and I was remembering the delightful flavoring of dill weed . "And 1/2 a cup of chopped dill, "I told her. She, being a smart woman, didn't believe me. " It does seem to be a lot," I agreed. "Maybe it's because I use fresh, " I reasoned. "Dry is more potent, right? " My friend told me she would use about a teaspoon... but I could still see that 1/2 cup in my mind of nice chopped green and smell the lovely dill.
When I got home I checked the recipe and tried to telephone her to tell her it is indeed only 1 teaspoon of dill and a 1/2 cup of parsley which I had neglected to mention at all. Her phone was off the hook and all I got was a busy signal. After dinner I caught up with her. Fortunately she had made stuffed chard leaves according to her own lights, using 1 teaspoon of dried dill weed. They were , she says quite good. so in case anyone else around here has to help me eat all the chard I have grown, I am showcasing the actual recipe, unspoiled by my errant memory.
Just click on this photo to make it bigger.
The bottom of page 241 of the 1976
Laurel's Kitchen A Handbook for Vegetarian Cookery & Nutrition
I should be embarrassed, I suppose, to let you see this old dirty page, but hey, it isn't as bad as the page that sports oatmeal cookies and it means I did some cooking and that is always a victory.
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If you like to read about Kale click here.
