Another use for chard stems, which I intend to try as soon as I come across a suitable bunch, to ferment them in a solution of brine (or brine and whey).

If you love butter, you ARE a health nut! See http://www.westonaprice.org/food-features/519-why-butter-is-better.html

I like plantoeat.com

I tried this tonight with collard greens and peas for the veggies, and my picky eater ate it without complaint. I only used a big heaping cup of the collard greens because I didn’t want to overwhelm the dish. Instead, the collard greens were overwhelmed by the soy, onion, ginger and garlic. Very tasty.

I want to fix this and have everything in the pantry, freezer and herb garden -- except port. Can you suggest an alternative (dirt cheap preferred).

Or I could just wait....