OK friends, suppose you wanted to plan a very nice dinner for Friday, and your weekly farm share box today contained a bunch of chard and an eggplant and some golden beets and various other things, and you're not sure what's in tomorrow's meat share but probably steak.
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say if your SO was getting home Friday evening from a month away, say on a long-overdue but also stressful visit with ailing family
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(and say your SO has digestive intolerances to dairy and egg—not an allergy, not potentially life-threatening, but eating either means an unpleasant few days, GI-wise)
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there's no reason you couldn't make a saag from chard, right?
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Replying to @ScottMadin
The problem would be that chard never gets as soft as spinach, even after a long cook. You can do it but may be disappointed in the texture.
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Replying to @MTBinDurham
well, I have a food processor
4:53 PM - 25 Aug 2021
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