Author Topic: Chard on NP? (Read 1020 times)

TXCraig1 · « **on:** October 15, 2012, 10:41:54 AM »

Has anyone tried chard on NP? Any issues with excessive water loss in a 60 second bake? or does it wilt nicely?

Jackitup · « **Reply #1 on:** October 15, 2012, 11:24:01 AM »

I've eaten a lot of chard and love it. Tender as spinach with a deeper flavor like collards. I would treat it like spinach with the younger leaves being most tender. Haven't done it on 60 second bakes but have done plenty NY style with it. Cut in thick strips, texture is a bit sturdier than spinach but still tender. Also great in calzones. Treat the stems like a separate veggie, almost like a celery but more tender

jon

MightyPizzaOven · « **Reply #2 on:** October 19, 2012, 09:08:41 AM »

This off subject, growing up my favorite soup was Swiss Chard and Lentil Soup With Lemon Juice

http://www.food.com/recipe/swiss-chard-and-lentil-soup-with-lemon-juice-276909

Where did you buy your Chard from?

TXCraig1 · « **Reply #3 on:** October 19, 2012, 09:32:45 AM »

Quote from: MightyPizzaOven on October 19, 2012, 09:08:41 AM

This off subject, growing up my favorite soup was Swiss Chard and Lentil Soup With Lemon Juice

http://www.food.com/recipe/swiss-chard-and-lentil-soup-with-lemon-juice-276909

Where did you buy your Chard from?

Central Market, but my local HEB almost always has it.

FuocoPizza · « **Reply #4 on:** October 19, 2012, 06:03:37 PM »

I would try spreading out onto a baking tray first, little olive oil and salt/pepper and roast in the oven for a few mins.

Jackitup · « **Reply #5 on:** October 19, 2012, 06:18:45 PM »

It's also great on a sandwich instead of lettuce as well as salads

bfguilford · « **Reply #6 on:** October 19, 2012, 10:09:33 PM »

Craig: I don't have direct experience with chard on a 60 second pie, but we do eat a lot of chard, and it's got quite a high water content, especially in the "spine" (for lack of a better term). I think I would cut the leaf on both sides of that center spine, an it would probably wilt pretty nicely. I guess there's only one way to know for real...

Barry

norma427 · « **Reply #7 on:** October 19, 2012, 10:43:04 PM »

Craig,

I didn't try chard on any pizzas, but did try organic kale. I guess they are somewhat alike, but sure don't know.

Norma

bfguilford · « **Reply #8 on:** October 19, 2012, 11:09:27 PM »

Norma:

My experience cooking with both chard and kale is that chard has quite a bit more water content.

Barry

norma427 · « **Reply #9 on:** October 20, 2012, 07:22:30 AM »

Quote from: bfguilford on October 19, 2012, 11:09:27 PM

Norma:

My experience cooking with both chard and kale is that chard has quite a bit more water content.

Barry

Thanks Barry!

Norma

TXCraig1 · « **Reply #10 on:** October 20, 2012, 11:24:59 PM »

I put it on raw, and it worked great. No water issues at all. It would be a mistake to precook for NP unless you wanted to just put stacks of the stuff on a pie. I cut out the center stalk and chopped it into about 3/4 inch slices. I also topped the pie with buffalo mozz, hot fennel sausage, and Calabrian chilies.

Chicago Bob · « **Reply #11 on:** October 20, 2012, 11:30:04 PM »

Quote from: TXCraig1 on October 20, 2012, 11:24:59 PM

I put it on raw, and it worked great. No water issues at all. It would be a mistake to precook for NP unless you wanted to just put stacks of the stuff on a pie. I cut out the center stalk and chopped it into about 3/4 inch slices. I also topped the pie with buffalo mozz, hot fennel sausage, and Calabrian chilies.

Not trying to go off topic but that raw dough pic looks like buttah....

Jackitup · « **Reply #12 on:** October 20, 2012, 11:34:31 PM »

Looks delicious, makes me even more pissed I forgot it last nite!

jon

bfguilford · « **Reply #13 on:** October 20, 2012, 11:51:53 PM »

Looks great, Craig. I'm glad it worked out. How did it taste?

Barry

TXCraig1 · « **Reply #14 on:** October 20, 2012, 11:53:10 PM »

It was very good. I'd make it again for sure.

Jackitup · « **Reply #15 on:** October 21, 2012, 12:01:50 AM »

Have you tried broccoli rabe on a pie? That would have to be tasty too.

jon

TXCraig1 · « **Reply #16 on:** October 21, 2012, 12:04:33 AM »

Quote from: Jackitup on October 21, 2012, 12:01:50 AM

Have you tried broccoli rabe on a pie? That would have to be tasty too.

jon

Yes, at the Texas Pizza Summit. It's hard for me to find. I used broccolini a couple times recently at the Garage - see pics there. Both are very good.

Chicago Bob · « **Reply #17 on:** October 21, 2012, 12:07:52 AM »

Quote from: TXCraig1 on October 20, 2012, 11:53:10 PM

It was very good. I'd make it again for sure.

Sounds good....wonder how a collard(not cooked down too much in a garlic,butter, Texas Pete pot liquor) topped with ham hock bits from the pot would turn out...a white pie with Gruyere maybe? Pot liquor drizzle...my snizzle?

TXCraig1 · « **Reply #18 on:** October 21, 2012, 12:13:20 AM »

Quote from: Chicago Bob on October 21, 2012, 12:07:52 AM

Sounds good....wonder how a collard(not cooked down too much in a garlic,butter, Texas Pete pot liquor) topped with ham hock bits from the pot would turn out...a white pie with Gruyere maybe? Pot liquor drizzle...my snizzle?

I look forward to seeing you make one and telling us how it was.

Chicago Bob · « **Reply #19 on:** October 21, 2012, 12:19:39 AM »

Quote from: TXCraig1 on October 21, 2012, 12:13:20 AM

I look forward to seeing you make one and telling us how it was.

Now you know I can't make that type of stuff ....yet.
Was jus wondering if it sounded doable on one of your great NP pies that you bake in the garage....