A chard stalk is a silly thing to waste. It’s so pretty! And so delicious, and not terribly fibrous, which makes it especially adaptable for recipes. If you invested in a bunch of chard for a recipe that only requires the leaves, I’d first suggest seeing if there’s a way you can work in the stalks. Perhaps you can mince them and sprinkle them on your chard salad. Or, you could chop them and add them to a stir fry along with the leaves.
But if your original recipe really can only handle the leaves, or if you have a hankering for something fluffy and wonderful in which to dip your veggies and chips, then set those stalks aside and prepare to make the crowd-pleasing Chard Stalk Hummus. The result is light, creamy, and packed with all the healthy stuff in the original Swiss chard. Feel free to experiment and adjust based on what you have on hand!
I got this flexipe inspiration at a “cooking with scraps” workshop during DC Food Recovery Week in 2018. If you’ll be in DC during late October look out for the annual Food Recovery Week events here! For now, here’s what to do with those extra chard stalks.Print