190. Chard - Italian

Prepare the chard by removing all of the green part, which can be cooked like spinach. Cut the thick midrib into two-inch squares, steam or boil until tender in boiling salted water; then drain on a cloth. Beat an egg slightly with two tablespoons of water and one of flour. Dip each piece into this and fry in hot fat.

191. Chard - Swiss

Trim the green leaf from several stalks of chard and cut either into square pieces or into lengths like asparagus. Boil in salted water until tender; then drain. Arrange neatly on a hot platter and cover with either cream sauce (No. 123), Dutch sauce (No. 126), or sprinkle plentifully with grated cheese and brown in the oven. It can also be cooked like kohl-rabi (No. 206).