What to do with Swiss Chard?

amberlykay1014

I am tending to my first vegetable garden and I planted a great variety of vegetables that are all doing really well -- except the swiss chard is doing TOO WELL! I have an insane amount of swiss chard!

The problem? I learned that I really don't like it raw in salads/sandwiches because it's just too bitter tasting.

What else can you do with it?

Thanks!

mama2mila

I have used it in place of spinach in lasagna... just cut out the middle vein. Could not tell with all the cheese/sauce...

Krissy563

It's good sauteed - the stem and the leaves should be separated and the stem bits cooked longer b/c it takes longer to soften than the leaves.

I second using it in lasagna... so good! Also delicious sauteed with some zucchini/black beans/corn/bell peppers/whatever you like, then rolled in corn tortillas to make enchiladas.

littlebudgie

The last time I had a bunch of swiss chard that needed using I sauteed it with butter, parmesan cheese, and lemon juice. Very nice!

servalan

My vote is the same suggestion I gave for the Kale thread a minute ago:

Heat a can of chicken/beef/veg broth in a large pot on the stove. Add lots of minced garlic and red pepper flakes in broth, and put in cut up kale. (You can easily fill a pot with a bunch of kale, but it will cook down.) Cover and cook on medium high for 5 minutes, then on medium low another 5 or 10 minutes according to taste (I vote for 5 minutes).

MinnieInMaine

We usually just boil it (quick just until it wilts, like spinach) then serve with a little butter and salt and pepper. I've never eaten it raw and think it's still a bit bitter when cooked but this seems to be a person to person thing (for instance I don't like brussel sprouts but plenty of people do). I'm sure you can use it in just about anyting you would put spinach in, especially if you just use the leaves.

I'm definitly going to try sauteeing it next time we get some, that sounds lovely!

amberlykay1014

The last time I had a bunch of swiss chard that needed using I sauteed it with butter, parmesan cheese, and lemon juice. Very nice!

This sounds great! Thanks! Love the lasagne idea too!

elleloch

We always just ate it steamed, like spinach. A little butter, salt and pepper = nom noms.

HardcoreP0rk

You can prepare it like collard greens too...braised for hours

HappyElizabeth

Sauteed with garlic, olive oil, lemon juice. Topped with a little Parmesan is very yummy.

Hearts_2015

Delicious soup! On my way out the door now but wanted to bump this topic to respond to and read later

Sapporo

I love it in soups. Add for last 10min of simmering.

dontgobacktosleep

Use it as a wrap for shredded pork... MMMMM

lhric32

we've made quiche with it in place of spinach. Blanch it first and it's not bitter.

thrld

Soup.


Lenil & Swiss Chard Soup

Ingredients
1 tablespoon olive oil, plus more for serving
1 medium onion, finely chopped (1 cup)
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup lentils, picked over and rinsed
1 can (14.5 ounces) diced tomatoes, in juice
2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
Coarse salt and ground pepper
Juice of 1/2 lemon
Bread, for serving (optional)
Directions
In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.

Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.

Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.

a_vettestingray

My favorite leafy green!

Boiled w/a little salt and butter
Saute with Olive Oil, Garlic, and Crushed Red Pepper Flake
Use in place of spinach in any recipe

Debating on whether "chard chips" would be good - you know, like kale chips!

thrld

Swiss Chard & Artichoke Dip

Ingredients
1/4 cup olive oil
1 cup finely chopped onion (about 5 ounces)
4 to 6 cloves garlic, minced
1 bunch Swiss chard (about 12 ounces), leaves and stalks separated and both chopped into small pieces
1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces
4 ounces cream cheese (half of an 8-ounce package), softened
1/2 cup sour cream
1/4 cup mayonnaise
1½ cups finely grated Pecorino Romano (or parmesan) cheese (about 4 ounces)
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Chopped scallions or chives for garnish (optional)

Heat the olive oil in a large pot. Add onion and chopped Swiss chard stalks and cook, stirring frequently, until soft, about 5 to 7 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.

Stir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, until chard is tender, about 5 minutes. (Remove lid for last few minutes of cooking if there is liquid in the pot.)

Stir cream cheese, sour cream, mayonnaise, Romano cheese and Worcestershire sauce into Swiss chard mixture and cook 10 to 15 minutes, stirring occasionally, until dip is hot and thick. Add salt and pepper to taste.

Serve warm, garnished with plenty of chopped scallions or chives, if desired.

AleciaG724

Wash it really well, it can be gritty. I had kale and chard so I cut off the stems & sauté them with minced garlic. Slice up the leaves & sauté a few minutes then add a little sesame oil, soy sauce and sesame seeds. It was a yummy green addition to the stir fry I made last week,

larsensue

saving for later...

treework

Another soup:

Saute 3 garlic cloves (thinly sliced) in 2 tbsp olive oil until fragrant
Add one 28 ounce can whole tomatoes (crush the tomatoes or just use the crushed variety) and 28 ounces of water
salt and pepper, bring to a boil and reduce heat.
simmer for about 20 minutes

in the meantime, wash one bunch of chard, chop roughly and boil for about 10 minutes until tender then drain.
(you can reserve some of the water and add it to the soup but it might be a little bitter)

Add chard and one small can of white beans or chick peas to the tomatoes, salt to taste and serve with a little grated romano cheese

creech6317

Bump, because I have found I really like swiss chard and want to use it more often.

treework

Another thought.. boil up a bunch of it and freeze in meal size batches. Will be nice when the season is over!

KayteeBear

I'm hoping to need these ideas. lol I planted some Swiss Chard even though I've never had it before. I'm hoping it'll grow.

Nanadena

Yummmm! I use it just like spinach.

BlessedHeart

*Bump*

laurabelle2013

My favorite leafy green!

Boiled w/a little salt and butter
Saute with Olive Oil, Garlic, and Crushed Red Pepper Flake
Use in place of spinach in any recipe

Debating on whether "chard chips" would be good - you know, like kale chips!

Sautée like this then put in a toasted quesadilla w a little cheese and grilled peppers. Omg, the best!!

Josalinn

Ever watch Chopped? They Use Rainbow Chard but I think it should be similar. And if you are feeling adventurous, here are the episodes =P

Episodes:
Series #8 "Coconut, Calamari, Donuts"
Series #53 "Dream'n of Redeem'n"
Series #78 "The Icing on the Steak"
Series #110 "The Big Scoop"
Series #130 "All Stars: Grand Finale"
Series #151 "Class Acts, Too"
Series #186 "Military Salute"

erh20000plus

bump - putting on my grocery list for this week!

stealthSLOTH

I usually just sautee with olive oil and garlic, sometimes adding in pinenuts or golden raisins.

I haven't tried these, but these sounded very good!
http://topics.nytimes.com/top/news/health/series/recipes_for_health/chard/index.html





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MyChocolateDiet

Wash it.
Cut it up.
Season it.
Turn it sideways....

awetherell

It's delicious in stir fries with some good strong chillies. Also there is a River Cottage recipe, which I've not tried but I trust pretty much everything Hugh makes... http://www.rivercottage.net/recipes/chard-new-potato-curry/ xx