Comments on: Stir-Fried Chard with Guanciale & Onions

By: ykmd

ykmd — Fri, 27 May 2011 21:31:17 +0000

I love cooking simple dishes like this. Am looking forward to summer when “rainbow” chard will be available this fresh! Braised chard with fried eggs—yum!

By: april

april — Thu, 26 May 2011 09:57:35 +0000

it was great i already tasted it! and its my favorite:))

By: T

Wed, 25 May 2011 18:30:23 +0000

so easy! i can already taste this. thank you so much, MM!

By: Sleepless in Seattle

Sleepless in Seattle — Wed, 25 May 2011 03:01:36 +0000

Funny..Just finish cooking adobong Kangkong using cured pork,not upper crust,i have been craving for it.Now i can cook the chard with pancetta this weekend.

By: I dream lo-tech

I dream lo-tech — Tue, 24 May 2011 23:10:23 +0000

Looks so fresh and healthy, I’ll definitely try this. Thanks.

By: sister

sister — Tue, 24 May 2011 09:41:20 +0000

Add a splash of wine vinegar and you have a hot salad!

By: millet

millet — Tue, 24 May 2011 09:08:56 +0000

JungMann, that’s awesome!

By: louinsanfran

louinsanfran — Tue, 24 May 2011 04:06:52 +0000

i’m going to market for some chard and try this quick and easy east meets west preparation.
that’s a moving write-up about your lola, jungmann.

By: JungMann

JungMann — Tue, 24 May 2011 03:24:07 +0000

When my Lola was passing away, I took a year off from school to stay with her nurse to take care of her with my primary responsibility being cooking for her. She had become less enamored of American food, although her weekly food deliveries would be filled with items like Swiss chard or pancetta. Swiss chard stew, then, became a means to connect with Lola, taking the ingredients you had, and interpreting them through what she had taught me, starting with gisa gorgeously caramelized in the fat rendered from cured pork. Then came the white beans and a generous sprinkle of patis, a nod to anchovies from Italy. Add a couple browned pork necks and some broth and you had a fantasting stew that Lola would eat several times a month on a bridge between the land of her birth and the land of her passing. Quite a wonderful memory evoked by your terrific recipe.

By: jo

jo — Tue, 24 May 2011 02:51:41 +0000

first post! to comment on the very delicious greens. yum yum, just makes me want to drool and eat my lunch as early as this hour. that is if my boss permits me to. the pix just looks very delicious!