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This morning I have Rainbow Swiss Chard on my mind.
I’ve been growing this variety of chard for the past few years for one reason. I love the colors. But the truth is, beyond eating the chard raw in a salad, or chopping it up and baking it in a quiche, I have no idea what to do with it.
But I have a 8′ by 4′ garden box full of it. And it’s ready to harvest.
Any suggestions?
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Erika says
We eat chard almost weekly. It saute’s nicely, just like spinach. Great in pasta or green smoothies. I’ve put in tacos with black beans but my favorite new recipe is to make a pesto sauce out of it. Very tasty and super nutritious.
sena c says
Minestrone soup is what I use it for, as well as smoothies.
Sarah says
Yes, I love chard! It’s great anyway you cook spinach. I agree with Erika on the pastas or smoothies. We eat them in sandwiches and wraps too. It’s really good with pine nuts
Off subject: Mavis, have you ever made your own cheese? I haven’t tried it yet, but Williams-Sonoma has kits now. They come from a girl in Oregon. You should be the test bunny 🙂
Here’s the girls direct site – http://www.etsy.com/listing/62518328/mozzarella-and-ricotta-diy-cheese-kit
Yum. Cheese. (Swiss Chard would be good with homemade cheese in stuff)
Cher says
I’ve heard (but not yet tried) of drying it then powdering it in your blender, then adding it to soups/chili/sauces durring the winter to boost the nutritional value
Sarah says
Chard, mushroom, and your soon-to-be homemade cheese omelets would be good.
Crystal says
I use chard in anything I would use lettuce in, and more. Sandwiches, salads, etc. Plus, I do a lot of stir frys and use chard in those. Also, a morning breakfast of a fried egg on a bagel, with the bagel tossed in the toaster oven with some cheese and chard on it before tossing the egg on to finish.
Edith says
Hi Mavis! I’ve always wanted to grow swiss chard! Do you start them from seed indoors? Then transplant them outdoords? I’ve heard that they overwinter pretty well in our mild PNW weather?
Elena says
Carmelized onion, bacon, and swiss chard sauteed. Yum… Also good in soups and stirfrys.
Stephanie F says
Cooked chard is a wonderful side! Here’s the recipe i like.
Jennifer Jo says
Honey, I have seven, exactly seven, recipes with Swiss chard in my “recipe by ingredient index.” Have at ’em. http://bit.ly/JA8BEM
Mavis says
I found one! 🙂 Thanks lady.
susan says
Saute in olive oil with sweet onion. Yummy! The sweet onion makes a lot of difference.
Mavis says
That sounds good.
Kate says
Did you see the flyer for “Plant a Row” at the Seattle Tilth plant sale? It’s for a program called Lertuce Link. When all else fails, do like you did with the radishes and feed someone in need! Keep up the awesome work, Mavis! You do a great job inspiring the gardener, saver and salvager in all of us. 😉
Solid Ground’s Lettuce Link program:
206.694.6754 ~ lettucelink@solid-ground.org ~ Seattle, WA
http://www.solid-ground.org/Programs/Nutrition/Lettuce
Saralie says
I have them with a white sauce (bechamel) and then broiled in the oven until the top is crispy. But I am enjoying the other options because I too put in 3 rows this year and want new ideas!
jessica hardin says
I found that sauteeing chard in olive oil with garlic and tomatoes, (I stock up when they are on sale), and garbanzo beens. Then add some lemon juice and a little parmasean cheese. It was a combo of a few of the recipes I found online and I LOVED it! I actually planted a bunch of chard last week!! Fingers crossed that it turns out!!
Mavis says
Yum Yum Yum!
Sharon says
The chard with raisins side dish in the Earthbound Farms cookbook you mentioned is a good way to use some of your chard (And I agree, it’s a good cookbook).
P.S. When I sent the comment to you about chives falling through a dehydrator compared to using a microwave when you posted drying basil I got an eerie feeling you might not think I was joking. More like “Oh boy; another one of those wack jobs I wish would stick to the MSN commentaries…” I should have just said it works great to have the ability to cut them with scissors first, dry them quickly in the microwave, and just store them away for later use.
I’ve been following your posts for awhile because I really like what you’ve written and you “backyard farm” in my area, different from others I like to read who are clear across the country. Keep up the good work. You’re obviously destined for greatness in the blog world. I just wish I had the energy you do!
Alise says
Pesto! lightly toast walnuts, a little garlic, raw chard and parm cheese and blend! OMG sooo good and freezes great! Please try it, I promise you won’t be disappointed!
Wendy P says
My mom used to steam it (boil it?) and dowse it with red wine vinegar before serving. I’d probably just saute it in red wine vinegar dressing and serve it that way.
I saute squash in Red Pepper Italian dressing and it is awesome.