[Robster]

This year I have planted bright lights chard.  The leaves taste great.  The stems however are very thick and tough.  Even the smaller ones are not really that good for cooking.  Is this normal for Bright Lights?  The site I have it in is a little bit shady but does get some bright sun in the evening

[sunshineband]

The outside leaves might be old tough and stringy so cut them right off and use the inner leaves.

If it is all the leaves you mean, well that happens if they grow slowly ie not enough water (a drop of liquid feed would help too, or FBB when you plant)

[mumofstig]

Ive never thought the stems worth eating anyway  I just grow it for the leaves 

[arugula]

Our first year growing this too and the stems aren't tough at all. They're not growing very tall yet though and they're getting plenty from the natural automatic watering system....

[JayG]

Ive never thought the stems worth eating anyway  I just grow it for the leaves 

Agree with that Mum! (They say the stems can be steamed like asparagus, and they can, but for me that's where the resemblance ends!) 

[Spana]

Same here

I strip the leaf from the stem and give the stems to the chooks

Like the others I have tried cooking the stems but they needs loads of butter to make them anything worth eating and if i'm going to put butter on anything i'd sooner have it on new pots :happy:

Also tried cutting into 1inch pieces and adding to stir fry, but again did nothing for the stir fry

But i suppose it depends on how hungry you are and if theres anything else going :happy:
Watching Tenko on TV in the afternoons, they would love swiss chard stems

[arugula]

But i suppose it depends on how hungry you are and if theres anything else going :happy:
Watching Tenko on TV in the afternoons, they would love swiss chard stems

I guess it must be down to personal taste then. I love the tender stems and the colour (of rainbow chard) adds vibrancy to a dish. I don't consider myself that hungry.

[TerryB]

[I guess it must be down to personal taste then. I love the tender stems and the colour (of rainbow chard) adds vibrancy to a dish. I don't consider myself that hungry.
[/quote]
I agree with argyllie.
So could be the growing or the cooking but always use the stems as well as the leafs.
If picked very young they can even be used in salids.

[Spana]

[If picked very young they can even be used in salids.

Yep, tried that as well.  I think they taste earthy so you are probably right in that its down to the growing conditions. 

[Robster]

Thanks all.  FBB to go in now and plenty more water.  Though we have had loads recently.

On the hunger stakes. I guess I feel like I should eat them so I'll persevere for a bit.

[kevinp]

I prefer the stems to the leaves myself, I normally chop them up and cook them with onions garlic and when soft add a tin of tomatoes at that point I may add some curry powder or chilli powder or just have it as is. Quite often just as it is nearly ready I will add the leaves to wilt down.

[Chrysalis]

Yum!  We are doing Bright lights too, but using leaves only from yellow and red ones.  The stems go to the hens The white ones are being left till last  and so given more space (as we finish off the coloured ones),as they will grow into proper Swiss Chard with big leaves and not bitter (at least, not to me!).
Love it so much I've sowed some more....

[Adrian397]

I tend to separate the stems, nuke these in the pan with a bit of water and then add the leaves for a short steam afterwards. As long as the stems get enough time (and sometimes I have used varieties that do seem to  need more time than others!) I have always had a good outcome.

[digalotty]

i have considered doing a soup with the stems has anyone tried this. 

i only eat the leaves as too

[rivkele]

 

i have considered doing a soup with the stems has anyone tried this. 

I often put the stems in soup, chopped up in a "hearty winter veg" kind of soup with loads of different veg and maybe barley or lentils. They make a great addition.

Another way i use them is to boil them along with potatoes and then serve drizzled liberally with olive oil and sprinkled (also liberally ) with salt. A really nice alternative to mash as a side dish. (It's a really common dish here, don't know if in all of spain or just catalonia).