Sautéed Rainbow Chard with Garlic and Lemon

Swiss chard/Silverbeet Stalks (whichever you call it) You used all the leaves to make my yum recipe with sesame and now you have all the STALKS! Guess what. Don’t waste them. Pickle them! It’s such a great way to use up. Especially as they can be a little tough. And when they have pickled for a few hours, but best after 1 day or two. You can cut them up and add them to salads or even to be a pickle on the side of a cheeseboard. To make them, you need: 1 cup of water 1/2 cup of @dyc_cleverliving

702K views · 5.7K reactions | You're leaving bits of food overnight to congeal and moult, you might as well kill your whole family | Jon Richardson | Facebook