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This didn't end up as I expected...it was more of a sauce than a relish. BUT IT WAS DEEEELICIOUS!!! I used chard stems, 1 large onion that yielded 2c & followed directions better than usual. ;) It was still very liquidy after 30 minutes of rollicking simmer so I chilled it, hoping it would thicken up. Nah. But it was tremendously sweet-sour delicious over our grilled chicken & everybody LOVED it. THE PICKY ONE put some over her sauteed swiss chard, too. :) Made just in time for the 6/09 Aussie swap.

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Elmotoo June 30, 2009
Silverbeet (Chard) Relish for Duck and Other White Meats