What to do with Swiss Chard?

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Replies

  • TheCarmalee
    TheCarmalee Posts: 2
    You like scrambled eggs? Before you cook the eggs, crack them into a blender with the Swiss Chard. Blend, then scramble. The eggs totally disguise the taste of the chard...but your eggs will be a beautiful green! Enjoy!
  • marvybells
    marvybells Posts: 1,984 Member
    me too! i'm also finding that the rainbow chard i planted in my little garden are doing quite well. So have the bok choy---those suckers are HUGE.....

    My original plan was to eat a few leaves raw in salads, but with so much available now i need some good recipe ideas....


    The garlic/lemon saute ideas sound good. I also want to try this recipe using Parmesan cheese & pine nuts:

    http://www.finecooking.com/recipes/rainbow-chard-pine-nuts-parmesan-basil.aspx
  • Bejede
    Bejede Posts: 191 Member
    Bump--I love chard, but need to try some of these new suggestions!
  • amberlykay1014
    amberlykay1014 Posts: 608 Member
    You like scrambled eggs? Before you cook the eggs, crack them into a blender with the Swiss Chard. Blend, then scramble. The eggs totally disguise the taste of the chard...but your eggs will be a beautiful green! Enjoy!

    Wow, interesting! Thanks for all the great ideas! I sauteed some last night with garlic and lemon juice and it was pretty good! Went well with the panko breaded tilapia I made.

    I also have the multi-colored chard; it's called "Bright Lights".

    One thing I noticed is that, when cooked, it really wilts down to almost nothing. I had a cut a huge bowl from the garden, but it was barely enough for two people after cooking. Double your harvest! :D
  • Tuala42
    Tuala42 Posts: 274 Member
    bumping because kale is my favorite vegetable ever, and I want to try chard!
  • kristiinarobinson
    kristiinarobinson Posts: 8 Member
    Bump, I have this in my garden for the first time. Can't wait to try some of these ideas!
  • greatmom2
    greatmom2 Posts: 95 Member
    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!!

    This sounds amazing, and I will definitely be trying this! Also our first year planting Swiss Chard, and have had great success growing it! :) Needed additional ideas as well since we only could think to put it in salads. I like some of the other ideas such as the lasagna as well! Thank you for all your ideas!
  • TaniaMB
    TaniaMB Posts: 3 Member
    Steamed, salt and pepper, and a splash of vinegar, same for beet tops... Yummy
  • BeachIron
    BeachIron Posts: 6,490 Member
    I fed it to my pet rabbits when I was a kid.
  • 1ConcreteGirl
    1ConcreteGirl Posts: 3,677 Member
    Look at it. Eat it.

    Wonder about its feelings, or where it will go when it dies.

    Besides the toilet.
  • vickieross
    vickieross Posts: 53 Member
    The very besst thing about Swiss Chard is it doesn't go to seed on the first hot day. It lasts till frost if you just cut the outter leaves.
    I use the ribs like asparagus and the leaves like spinach. The last I had I juiced with an apple to make it taste better (really too green for my eyes)
  • Rosplosion
    Rosplosion Posts: 739 Member
    Throw that B into the blender (three leaves de-stalked) with some water (about a cup) at the highest speed until you just have green juice (no visible particles) add some mango and pineapple (I like it when the fruit is frozen, about 3 cups total) and a banana and BAM! The best smoothie ever.



    ETA: I got so excited I forgot the recipe to my favorite smoothie?!!?
  • JessieTangerine
    JessieTangerine Posts: 91 Member
    Im not a big leaf eater but we always get a few bunches of chard and kale from our CSA box each week so I like to find ways to sneak them into meals. This recipe is good if you have a lot of calories to use plus it tastes delicious (who doesnt like cream?) http://www.simplyrecipes.com/recipes/sauteed_swiss_chard_ribs_with_cream_and_pasta/ I of course added at least a half bunch of chard leaves to go with the ribs and it turned out well.
  • Katmary71
    Katmary71 Posts: 7,035 Member
    I haven't tried this yet, but I read in a magazine (either Eating Well or Cooking Light) that if you massage the leaves (this goes for Kale and perhaps Collard Greens too) for a bit, it'll break down the bitterness in the leaves.

    My friend brought some soup over with it and it was a bean/broth-based soup. It was SO good! I've also read it's good with Canellini beans and garlic in a stir fry. I think once you make some basic recipes, you'll find a lot of variations such as that. I get it a lot in Winter in my CSA box and look forward to saving these recipes!
  • Yogi_Carl
    Yogi_Carl Posts: 1,906 Member
    compost it!

    I'm a keen gardener, but I hate the stuff. Good luck with finding recipes.
  • skgeis
    skgeis Posts: 1
    My go-to recipe is to slice onions and the stalk and saute that in some olive oil until they start are soft and start to caramelize. Then add either honey or agave syrup and continue to let that cook. Then add the cut up swiss chard and cook until wilted. Season with salt and pepper.
  • bethmarcotte
    bethmarcotte Posts: 1
    The only way that I cook chard is to saute the leaves in garlic and a small amount of olive oil until wilted. Then, add diced/shredded chicken breast and chicken stock. Simmer until most of the stock has been cooked off. Season to taste. Serve over brown rice. Note: I don't use the stalk - it's too bitter.
  • mordacious
    mordacious Posts: 13 Member
    I love this dish...

    http://www.womansday.com/recipefinder/sausage-pepper-cornbread-skillet-pie-recipe-122886
  • Skwhiting64
    Skwhiting64 Posts: 15 Member
    Not a big fan of swiss chard but a couple weeks ago had an abundance in my Bountiful Basket. Also had a lot of kale from the garden that needed picking. Blanced both with some parsley and spinach, blended it up with a small amount of water to make it pourable and froze the whole mess in ice cube trays. Now when I make a smoothie I just pop in a couple green ice cubes. Don't taste it at all. Got rid of a lot of produce that otherwise might have been tossed into the compost bin.

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