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

sistrsprkl

Thanks! I'll look into it, I've just never heard of it or seen any seeds or starts around here.

Arianera

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

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

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

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

Here are a couple things I made with the chard besides stir fry.

Shepherds pie with cauliflower mash on top



noodle-less eggplant lasagna with onion mushrooms and chard

Need2Exerc1se

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.