Eating Swiss Chard
I may have found the right way to eat Swiss Chard. It’s still not my favorite vegetable, but I think this recipe makes it tolerable…
Sauteed Swiss Chard
Chop chard stems and as much of the leaves as you want to eat. Keep the stems and leaves separate.
Mince a couple cloves of garlic.
Put a little oil in a heated pan. Add the garlic and stir a couple times. Add the chard stems. Season with salt, pepper, lemon juice, and anything else you want. Saute until stems are nearly crisp-tender. Add the chopped leaves and cook until the stems are tender and the leaves have wilted.
This makes for fairly tasty chard, although in the interest of full disclosure, I accidentally over-salted the chard, so it was more like eating a salt block than a tasty, healthy leafy green! But, I think it would be pretty tasty with more appropriate seasoning!
Posted on September 21, 2009, in Harvesting & Eating and tagged cooking, swiss chard. Bookmark the permalink. 2 Comments.
I’ve been patiently waiting to get enough chard to try this recipe:
So far, though, my chard seems to be cursed. Ducks got inside the fence once or twice. Hail has taken it out, oh, several times. It keeps coming back, but just when it does, blammo. (Speaking of which, it’s starting to come back again, *and* I just planted a box of fall/winter veggies. Expect a hailstorm of apocalyptic proportions any time now.)
In the hypothetical case where I had too much chard with mature ribs, I would be tempted to try pickling the ribs. Theoretically, y’know.
I did (and still do) have plenty of Malabar “spinach” (a/k/a saan choy, etc.) and have sauteed that as you say above… though possibly the addition of a generous amount of bacon drippings counteracts some of the healthiness.
Mmm…that recipe does look good! Good luck with the chard…it should keep on growing until we get a hard freeze at the very least. I think we have some friendly rabbits here that are helping with the fall lettuces.