I’m trying a chard recipe; this one
The directions say to boil in a generous amount of salted water. But I live in California, and a “generous” amount of water, that I can’t reuse because is salted, is something I think two or three times about.
I usually make a chard recipe that allows for brief steaming, and finishes with olive oil, crushed chili, and olive oil. Sort of like this, although this one doesn’t even require steaming.
It seems like brief steaming should work for the classic chard with raisins and pine nuts as well.
Is there some reason to blanch for two minutes in salted water rather than steaming?
Also, any interesting ideas with thestems that isn’t cream sauce and gratin? Maybe a pickle?