Re: swiss chard gnudi over mushrooms

[Guest guest]

Mara,

WOW- This looks awesome. You always find the best recipes.

My Mom always grew Swiss chard and she thought it was easier to grow and tasted better than spinach, though I love both. I know a lot of people eat the fibrous stems, but I don't like them and Mom always pulled the leaves off the stem and steamed just the leaves. I think it is more delicate tasting that way. I would like to try this recipe too. If almond flour doesn't work, I'm wondering if coconut flour will--I have not tried it yet but a lot of people post that it is more like wheat flour in consistency. What do you think?

Terry

[Guest guest]

Mara, WOW- This looks awesome. You always find the best recipes. My Mom always grew Swiss chard and she thought it was easier to grow and tasted better than spinach, though I love both. I know a lot of people eat the fibrous stems, but I don't like them and Mom always pulled the leaves off the stem and steamed just the leaves. I think it is more delicate tasting that way. I would like to try this recipe too. If almond flour doesn't work, I'm wondering if coconut flour will--I have not tried it yet but a lot of people post that it is more like wheat flour in consistency. What do you think?Coconut flour has a better texture, I think, but it wouldn't taste right -unless the tropical traditions is very different than the Red Mill, whichis all I've tried so far. (have placed an order so will know soon.) Culinarily (heh, is that a word!), I feel more comfortable with almonds added to an Italian food recipe than coconut. Terry