GIANT swiss chard...check these leafy greens out!

coueswhitetail
coueswhitetail Posts: 309 Member
edited November 9 in Food and Nutrition
Holy cow!

A friend sent me a text saying she had some swiss chard for me and I thought...great, we love it! But when I got there she had them in a big white garbage bag and I thought...what the heck? I have not seen swiss chard this big before, but apparently it's some sort of giant variety.

can't wait to try it!

1gob46d9uyob.jpg

Anyone have some good swiss chard recipes?


Replies

  • tapirfrog
    tapirfrog Posts: 616 Member
    Holy carp!

    There's a tag below the photo: "This image has been resized to fit the page. Click to enlarge." AAAA! NO! I DON'T NEED SWISS CHARD THAT'S ANY BIGGER THAN THAT!!

    Well, when you find out what the frell that stuff is and how to cook it, please do report back. I'd love to know.
  • CyberTone
    CyberTone Posts: 7,337 Member
    edited December 2014
    Pizzoccheri - Casserole with Italian buckwheat pasta, potatoes, Swiss chard, sage, and cheeses... cooking.nytimes.com/recipes/9878-pizzoccheri-casserole ... or sauté it, but what's the fun in that?
  • mxchana
    mxchana Posts: 240 Member
    I'm so glad I clicked on this - what!!?? Truly gigantic swiss chard. Amazing!
  • Swiftlet66
    Swiftlet66 Posts: 729 Member
    Would make a good umbrella for me. <3
  • AtlGlamBabe34
    AtlGlamBabe34 Posts: 16 Member
    I am at a loss for words....
  • allieallieoxenfree
    allieallieoxenfree Posts: 114 Member
    Hahaha that is fantastic! Looks like something out of the rain forest.
  • sistrsprkl
    sistrsprkl Posts: 1,010 Member
    Wow, that;s so cool! I had no idea it could get that big. If I were you, I'd use some fresh in salads, soups, & pastas (layered in lasagna). And then cut and freeze for later. Enjoy!
  • coueswhitetail
    coueswhitetail Posts: 309 Member
    Thanks for all the comments.

    I think I will make an eggplant lasagna with swiss chard tonight. And blanch and freeze a bunch of it.

  • PearlAng
    PearlAng Posts: 681 Member
    Wow!
  • Pupslice
    Pupslice Posts: 213 Member
    LOL my goodness that's impressive, but the question remains: will it still cook down to just half a cup?
  • maram29
    maram29 Posts: 100 Member
    Ha! Stir fry in a bit of oil (garlic infused...or some herbs would be yummy) and a bit of fresh nutmeg. Yummy. Enjoy!
  • coueswhitetail
    coueswhitetail Posts: 309 Member
    For those interested, it tasted just like regular swiss chard....I added some to a stir fry for lunch. One giant leaf reduced down to about 1 cup of cooked (excluding the big parts of the stem which I removed to use later in soup or whatever).
  • MakePeasNotWar
    MakePeasNotWar Posts: 1,329 Member
    I think if I had those, I would fashion them into a dress and dance around the house pretending to be a fairy or a tiny elf.

    But I guess you could eat them, too.
  • zyxst
    zyxst Posts: 9,149 Member
    Swiftlet66 wrote: »
    Would make a good umbrella for me. <3

    Was thinking being fanned.
    200127273-001-two-young-men-fanning-senior-woman-with-gettyimages.jpg?v=1&c=IWSAsset&k=2&d=%2FBwWJ0ZzoIT5vxdOxFilgwRYW%2F3t5rdyULnCxgVXjbkWVd2RbHm7uzvBNDAqT6PV
  • blueakama
    blueakama Posts: 399 Member
    I saw this yesterday, but had to look up how to spell spanakopita..... that's what I'd make with it anyhow.
  • MadDogManor
    MadDogManor Posts: 1,542 Member
    My conure birdy would go crazy :-)
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    I'm curious to know if it tastes the same as regular chard. Typically smaller leaves are more tender, but if this is a giant variety that might not hold true. I imagine that thick stem is going to be overly fiberous though.
  • coueswhitetail
    coueswhitetail Posts: 309 Member
    It tasted about the same to me, I didn't find it overly tough. The thick stem is not very tough either. But I didn't cook up the very thickest parts of the stem yet. Saving it for soup. One website said that the giant variety is one of the only ones where you can eat the stems. You can google Giant Swiss Chard or Fordhook swiss chard to learn more.
  • sistrsprkl
    sistrsprkl Posts: 1,010 Member
    I'd love to grow some, where are you? I'm in northen CA and can grow regular chard ok.
  • coueswhitetail
    coueswhitetail Posts: 309 Member
    These were grown in central Arizona. You can google that variety to read more about what their needs are for growing, but I imagine if you can grow regular chard, then I bet this will grow too.
  • sistrsprkl
    sistrsprkl Posts: 1,010 Member
    Thanks! I'll look into it, I've just never heard of it or seen any seeds or starts around here.
  • Arianera
    Arianera Posts: 128 Member
    I recommend something like this chard and lentil soup for the stems http://allrecipes.com/recipe/chard-lentil-soup-lebanese-style/ or Pasta with Lentils and Greens if you aren't low carb http://southernfood.about.com/od/crockpotbeans/r/bl21c6.htm
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    coueswhitetail wrote: »
    It tasted about the same to me, I didn't find it overly tough. The thick stem is not very tough either. But I didn't cook up the very thickest parts of the stem yet. Saving it for soup. One website said that the giant variety is one of the only ones where you can eat the stems. You can google Giant Swiss Chard or Fordhook swiss chard to learn more.

    What did they mean by "the only ones where you can eat the stems"? I always eat the stems of regular chard, both raw and cooked.
  • coueswhitetail
    coueswhitetail Posts: 309 Member
    Need2Exerc1se wrote: »
    coueswhitetail wrote: »
    It tasted about the same to me, I didn't find it overly tough. The thick stem is not very tough either. But I didn't cook up the very thickest parts of the stem yet. Saving it for soup. One website said that the giant variety is one of the only ones where you can eat the stems. You can google Giant Swiss Chard or Fordhook swiss chard to learn more.

    What did they mean by "the only ones where you can eat the stems"? I always eat the stems of regular chard, both raw and cooked.

    You can read the article here....I think they thought others were too tough. Maybe there is another giant variety with huge stems that is too tough too. I don't know.
    http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16
  • coueswhitetail
    coueswhitetail Posts: 309 Member
    Arianera wrote: »
    I recommend something like this chard and lentil soup for the stems http://allrecipes.com/recipe/chard-lentil-soup-lebanese-style/ or Pasta with Lentils and Greens if you aren't low carb http://southernfood.about.com/od/crockpotbeans/r/bl21c6.htm

    Thanks! I think we will try that chard lentil soup.
  • coueswhitetail
    coueswhitetail Posts: 309 Member
    Here are a couple things I made with the chard besides stir fry.

    Shepherds pie with cauliflower mash on top
    2v7zh4fv41gp.jpg


    noodle-less eggplant lasagna with onion mushrooms and chard
    hboav3zn6xo7.jpg
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    coueswhitetail wrote: »
    Need2Exerc1se wrote: »
    coueswhitetail wrote: »
    It tasted about the same to me, I didn't find it overly tough. The thick stem is not very tough either. But I didn't cook up the very thickest parts of the stem yet. Saving it for soup. One website said that the giant variety is one of the only ones where you can eat the stems. You can google Giant Swiss Chard or Fordhook swiss chard to learn more.

    What did they mean by "the only ones where you can eat the stems"? I always eat the stems of regular chard, both raw and cooked.

    You can read the article here....I think they thought others were too tough. Maybe there is another giant variety with huge stems that is too tough too. I don't know.
    http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16

    Hmm, that's odd. I've never thought of regular sized chard stems as tough. They are certainly less tough than collards.
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