Swiss Chard

[Half Baked]

I planted the chard in my garden and have no idea when to pick it what to do with it. On the internet it many recipes suggest that you just saute the greens for about 10 minutes with evoo and garlic.

2 questions:
1) How tall should the chard be when I pick it?
2) Do you suggest using this plain recipe for a start or do you have a better one?

[Alix]

I AM SO JEALOUS! I love swiss chard. You can steam it and then add stuff to it, or you can saute it as you suggest. You can add it to soups, mmmmmmmmmmm...so many things.

My very favorite way to eat it is steamed with a bit of butter and s&p as it hits the plate. YUM!

Oh and we usually pick it when its about...8 inches tall or so? The stem starts to get pretty woody after a while so smaller is better.

[Half Baked]

Thank you, Alix! I'd better go out there and start picking!

[Alix]

Pick LOTS, it shrinks like spinach when you cook it. You need LOTS to feed a hungry crowd.

[BreezyCooking]

Swiss Chard is one of my favorite greens!!!!

It's a great "cut-&-come-again" crop, & can be cut when just a few inches tall & used raw in salads or stirfries.

For older mature Swiss Chard, this is my favorite way of preparing it:

Sauteed Swiss Chard
1 bunch of Swiss Chard - any type
Water
Extra Virgin Olive Oil
3-4 garlic cloves, peeled
Dash of crushed red pepper flakes
Grated Parmesan Cheese (optional)
Italian Seasoned Bread Crumbs (optional)
Fill a pot large enough to hold the chard with water & bring to a boil.
Meanwhile, separate the chard leaves from the stems. Trim & discard the stem ends & cut the stems into 1"-2" pieces depending on stem thickness. Roughly chop/slice up the leaves, keeping them separate from the stem pieces. When the water reaches a boil, add the stems & cook for around 5 minutes. Then add the leaves to the pot as well & continue cooking for another 5 minutes. Drain in a colander.
Heat some extra-virgin olive oil in a skillet. Smash the peeled garlic cloves with the side of a large knife, sprinkle them with salt & roughly chop (the salt will keep the garlic from flying around your cutting board as you mince it). Add the drained chard, minced garlic, & crushed red pepper flakes to taste & stir until heated thru.
Sprinkle with grated Parmesan &/or Italian Seasoned Breadcrumbs if desired, stir again, & serve.

The above is my own recipe. I have others, but I'm not sure of their source, so I don't think I can post them here.

[Half Baked]

I probably have enough variety to saute some and simmer the other. Thank you!

[larry_stewart]

I substitute it for spinach when making spinach pie. Some times ill also use it to make a spinach calzone . Actually, i have tons in my garden now. I will saute it with some garlic, oil and salt, then make a white pizza, and place it on top.

[Constance]

Swiss chard is a great vegetable. Here's a variety I grew one year that I really enjoyed. Not only is it beautiful, but it's very tender and tasty. You may want to try it next year, or better yet, in your fall garden. Chard is extremely cold tolerant, and depending on where you live, you may be able to harvest it up until Thanksgiving.
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[Robo410]

versatile, mild, easy to cook etc. goes with lots of things. great with pastas, roasts, in soups, etc. garlic olive oil broth snp hot sauce if you like

[jpmcgrew]

I love swiss chard it is a wonderful vegetable and soo good for you it's also great in soups I cant get it here where I live.How hard is it to grow?We have a short growing season and its pretty hot in the day but really cool at night with a usual 20 percent humidity.