Can I use Limp Swiss Chard? - Mothering Forums

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#1 of 9 Old 11-23-2009, 05:36 PM - Thread Starter
 
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We got our Organics box on Thursday evening and I didn't get to the swiss Chard till today. It is now all limp (it was in the fridge) can I still use it?

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#2 of 9 Old 11-23-2009, 06:02 PM
 
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It'll do well in soups, even if it's a bit limp.

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#3 of 9 Old 11-23-2009, 06:24 PM
 
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As long as it's not slimy or moldy, it should be fine in soup as the PP suggested, or stir-fried.
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#4 of 9 Old 11-23-2009, 06:42 PM
 
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I thought you could revive some veggies by shocking them. But I am not sure if its rinsing in warm water and then throwing them in a bowl of ice water or not.

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#5 of 9 Old 11-23-2009, 07:02 PM - Thread Starter
 
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Thanks everyone. Soup it is!

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#6 of 9 Old 11-24-2009, 12:42 AM
 
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Absolutely. Limp just means dehydrated. I haven't had much luck with rehydrating greens like kale or chard (I do it with lettuce though), but they still cook up just fine.

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#7 of 9 Old 11-24-2009, 01:20 AM
 
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Mine's constantly going limp. I just saute it up with butter and garlic

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#8 of 9 Old 11-24-2009, 02:28 AM
 
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Quote:
Originally Posted by KatWrangler View Post
I thought you could revive some veggies by shocking them. But I am not sure if its rinsing in warm water and then throwing them in a bowl of ice water or not.
I tend to think of "shocking" vegetables as being rapid cooling in ice water after blanching. Limp greens may perk up a bit if just trimmed at the stem end and soaked in cold water for an hour or so, but I wouldn't bother with a warm-water rinse. As stated above, so long as the leaves are free of yellowish rot or slime, they're edible. With chard, "rubbery" stems may be salvageable even if the leaves are not.
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#9 of 9 Old 11-24-2009, 12:10 PM
 
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You are right. Shocking is to stop the cooking process.

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