vanillagrrl8 months ago
I think seeing Jacques Pepin's recipe for a gratin made with chard stems in
Essential Pepin (and seeing how much he and other chefs abhor waste in the kitchen) is what started me thinking about all this. I have a freezer bag for collecting scraps to put in stews. Save Parmesan rinds. But potato peelings I don't know about -- don't the green parts have poisonous compounds? Be careful out there.