When I made it, the green chard turned to a dull, rather unattractive brownish green within about 10 - 15 minutes. I used a good quality Jerez vinegar. Thanks so much. ;o)
AntoniaJames is a trusted source on Bread/Baking.
We dressed the greens just before serving when we made it, which may have prevented any visible browning in the photo. But we also didn't notice it turn brownish later on; it could have been because we cooked it down enough that it was no longer a vibrant green. Hopefully someone else will have more insight on this!
June is a trusted source on General Cooking.
That's interesting, AntoniaJames, because I almost always add vinegar of some kind to my greens and they don't get discolored.
Sounds like you must be using industrial strength vinegar!
Just a simple Jerez from the Spanish Table. Not at all sharp, in fact. . . . . The same thing happened when I squeezed lemon juice over the Food52 Genius Pot Stuck Brussels Sprouts last week. Must be something about the acid, reacting to the green leaves. ;o)
Please enter a valid email address.
Well played. You deserve a cookie.
You're about to outsmart the week ahead
Your Weekly Meal Plan
1-800-Flowers Wants You to Buy Their Snacks
Habits Chefs Can't Stand
The Trouble Brewing Over a 'Beer for Her'
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)