@@TWForeeever Not at all, especially if you’re cooking the stock for hours and hours. It just gives up its color and all of its nutrients. I do this with most veggie peels and stems/spines (think carrots, celery, leek and fennel ends, etc) and they really do give you a richer stock with a deeper color. I also save my parmesan rinds in a bag in the freezer and when I make a pot of soup, I drop a few in and it gives up all of its salty tang to the soup. One man’s trash is really another man’s treasure 😊
Wow, Hailee! I quickly saw that you were making a version of creamed chard (or, could also do spinach, or kale, or collards, fave greens - a great side dish on its own). Brilliant to add eggs & have a really good crusty bread! This is dinner. Or brunch. Or whenever. Love this idea!
She always has that at the beginning. Maybe she put it there because people always ask. She is very kind and generous. There are people who charge for their recipes. Thank you so much Haliee ❤
This is one of the first cooking channels that makes me want to cook the food! Would also like to point out that the veges you're cooking are something I would look at and walk past normally. Recipes on paper can sometimes look overwhelming, but seeing the process can make it seem more achievable =D
This is one of the most calming videos I’ve watched in ages. Just the sound of the utensils on chopping board, the clicking of the stove burner and the pot and lid. No unnecessary background music. First time cooking chard as it’s supposed to be good for high blood pressure. Never thought to purchase before as it’s never been served to me before. Hence I have no idea what it tastes like.
Pretty similar to some Persian dishes! My mum and aunties would go out into the mountains and forage different herbs, and when they'd come hope they'd sweat the herbs with onions, scramble a few eggs into them and that's what we had with bread for dinner. My mum always added pomegranate molasses to hers, super delicious. Now that we live abroad we do it with spinach!
😋 Oh my, that not only looks beautiful, it must taste phenomenal! Y'know what -I could eat the whole pan! 🍳 I love the idea of adding the soft cheese to melt in to make the sauce, yumm!
That looks like it has a Demeyere proprietary Silvinox surface (quick release) but I can't see the handle. But the product I found to be excellent for all stainless is Barkeeper Friend Stainless. And using a product like Lemi Shine if a "rainbow finish" showed up inside from minerals. It's llike using a white vinegar.
I could watch these clips all day. So calm and refreshing, and the food looks great.
I throw the woody stems and spines I cut from chard into a bag in my freezer for when I make stock. You paid for that flavor, make sure you use it 😊
Do they taste bitter when added to stocks?
@@TWForeeever Not at all, especially if you’re cooking the stock for hours and hours. It just gives up its color and all of its nutrients. I do this with most veggie peels and stems/spines (think carrots, celery, leek and fennel ends, etc) and they really do give you a richer stock with a deeper color. I also save my parmesan rinds in a bag in the freezer and when I make a pot of soup, I drop a few in and it gives up all of its salty tang to the soup. One man’s trash is really another man’s treasure 😊
Ur such a smart person!!! Good for u and great suggestion!
Why have I never thought of this. Brilliant. Thank you 😭💕
I swear vegetable scraps make better tasting stock somehow
Like a cream shakshuka. Nice
Hailee, you put extra care in everything you do!! Artistic and culinary touches!! 🥘🥬🥖
Everything dish I want to eat and eat and eat...😊😊😊
Yummy
wow wow wow delicious
Wow, Hailee! I quickly saw that you were making a version of creamed chard (or, could also do spinach, or kale, or collards, fave greens - a great side dish on its own). Brilliant to add eggs & have a really good crusty bread! This is dinner. Or brunch. Or whenever. Love this idea!
cafehailee.com/recipes/creamed-swiss-chard-and-eggs/
Do you mind pinning this recipe to the top of the comments section please?
She always has that at the beginning. Maybe she put it there because people always ask. She is very kind and generous. There are people who charge for their recipes. Thank you so much Haliee ❤
Hailee, you are so talented :)
All of your dishes look so amazing! I will try this dish myself.
Looks delicious
This is one of the first cooking channels that makes me want to cook the food!
Would also like to point out that the veges you're cooking are something I would look at and walk past normally.
Recipes on paper can sometimes look overwhelming, but seeing the process can make it seem more achievable =D
Looks Delicious .. I love your videos Hailee .. They are Everything ❤
My jaw dropped 😮😮 my husband is gluten intolerant and i will make this with gluten free bread 🍞 finally some real brunch he can have
Oh my! This is like a green shakshouka.. it looks delicious, I'm definitely going to try
Great idea for all my rainbow chard seedling coming up all summer as I succession plant. Luv ya Hailee
Looks great!! 🎉🎉
That looks amazing!! What kind of cheese was that, the Boursin?
This is one of the most calming videos I’ve watched in ages. Just the sound of the utensils on chopping board, the clicking of the stove burner and the pot and lid. No unnecessary background music. First time cooking chard as it’s supposed to be good for high blood pressure. Never thought to purchase before as it’s never been served to me before. Hence I have no idea what it tastes like.
U keep ur house so calm and quiet ..amazing I love watching ur videos❤
ساده وخوشمزه👌نوش جان🌼💐👏
Beautiful dish ❤
Swiss chard is the bomb. I love making chard and ricotta pastries
Delicious Chef!!! 🙌🙌🙌🙌🙌👏🙏🏻🙏🏻🙏🏻👏👏👏😘😘😘
My mouth is watering... thank you for not always using meat
Yum
Mmmm looks so delicious 😋
Pretty similar to some Persian dishes! My mum and aunties would go out into the mountains and forage different herbs, and when they'd come hope they'd sweat the herbs with onions, scramble a few eggs into them and that's what we had with bread for dinner. My mum always added pomegranate molasses to hers, super delicious. Now that we live abroad we do it with spinach!
Did she add the molasses after or bfr cooking ?
Salivating 😫😍
Yummy that looks delicious
One of my favourite content creators. Hailee could make me eat anything.
You are an artist! Watching you cook relaxes me so much!!
Wow looks good and I will try it thanks
Yum 😋
Yummm😊
Your channel is the epitome of culinary art. Thanks for sharing.❤
That looks amazing! Thank you!
Wow !!
Looks delicious!
Omg - looks amazing!! Like shakshuka…only with spinach. I’m making this asap!! 👍👍👍
Yum!
😋 Oh my, that not only looks beautiful, it must taste phenomenal! Y'know what -I could eat the whole pan! 🍳 I love the idea of adding the soft cheese to melt in to make the sauce, yumm!
Your recipes all look amazing!!
Love your videos
That looks amazing!!
This is fantastic never knew how to cook it other than salad. I love it. Thank you.
🔥
Looks so delicious 😋
Beautiful & yummy 👍
Now that's nice!
👍👍👍
That looks delicious, especially with the poached eggs
THAT LOOKS CRAZY GOOD! 🤗😋
That looks so good.
What kind of bread is that?? Omgosh. This looks DEEE-lisshhh!
Slur dough
yes girl ! looks amazing. I made a rainbow chard frittata the other day :O) I like that runny egg though
This reminds me of Shakshuka but with Swiss chard!! Yum!
Yummyy 😊
I love Swiss chard but never saw it cooked with heavy cream. Need more recipes. Thank you
those stems when boiled are delish
My mother cooked silver beet ( that’s what it’s called in Australia) the same but not the eggs. Yummy 😋
Not the eggs? Then its not the same, dummy!
Excellent!
that's looks really good
Looks so good that I love the color
A must try. Wow , this looks so good & healthy .
That looks good 👍
Delicious ! I so something similar with spinach. Yum!
Yummmmmmm❤
Umm nom nom 🤤
That looks so good mommy 😊
Yumyumyum
Exquisito!!!
I’m so hungry for that dish right now! It looks so good
I haven't eaten eggs 🥚 { boiled, scrambled, etc... } since 1991, but I could easily cook this recipe without them.
Did you make that bread too....looks amazing...would love the recipe!
😲 OMG! YUM!
Yum‼️
Looks good! Now I'm wondering how to make it dairy free and fat free for my health issues right now
Hailee this looks delicious, but did I miss the salt? Probably just didn’t record it. Looks amazing!
I luv chard I use it as my bread / tortilla for my sandwiches
Oh my word 😮
❤❤❤
Dear Hailee, how do you usually maintain your stainless steel skillet?
That looks like it has a Demeyere proprietary Silvinox surface (quick release) but I can't see the handle. But the product I found to be excellent for all stainless is Barkeeper Friend Stainless. And using a product like Lemi Shine if a "rainbow finish" showed up inside from minerals. It's llike using a white vinegar.
So that's how you make Swiss chard palatable.
Love it ❤️
my farmer heart breaking at the wasted stems, theyre not tough at all, chard stem is the best bit ! just needs a little longer cooking (^:
Thankyouthankyouthankyou
That first bite tho.
Over baked potatoes super delicious
😮😮😮😮😮😮
Clever
Would love the recipe
im eating this tomorrow and all summer swiss chard growing in my garden right now
That looks so good! Is that goat cheese?
I need this recipe 😊
INSPIRING! ❤
OMGGGGGG YUMMMMMMM!!!!!!!!!
Can you recommend pots and pans?
MAN MAN MAN !!!!!!!!😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😋😋😋😋😋😋😋😋😋😋😋😋🥰🥰🥰🥰🥰🥰🥰🥰