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Old 07-30-2011, 05:42 PM   #1
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Swiss Chard

My Swiss chard is going to be coming in gangbusters soon. I usually sort of chiffonade it and use in stir fries and soups, or just toss with pasta.

I'm thinking of trying something different this week, with the first full crop, and that is making something like stuffed grape leaves. Probably with ground lamb, Greek-type seasonings, and cook in white wine and lemon. I'm debating putting rice in the filling. Sort of a cross between stuffed cabbage and grape leaves.

Any suggestions on doing the above, or any other ideas for Swiss chard?

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Old 07-30-2011, 06:47 PM   #2
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I enjoy it steamed, chopped and creamed like creamed spinach. Smells a little like beets and perhaps asparagus when it's being steamed.
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Old 07-30-2011, 09:12 PM   #3
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chop and saute with onions garlic and feta cheese and wrap in philo pastry and bake or use in a quiche. both really great
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Old 07-30-2011, 10:22 PM   #4
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Mine has been going for awe and I've resorted to giving it away. I've grown it for years and used it a million different ways, but mostly like how you would use spinach,

Your pseudo-grape leaf idea is very interesting.... I'm thinking that you might have to double up on the chard, as it's thinner than grape leaves.

I love stuffed grape leaves and the taste of chard so you have given me a good experiment if I cam get it together before the chard gets bitter.

Tnx!!!
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Old 07-30-2011, 11:12 PM   #5
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Quote:
Originally Posted by justplainbill View Post
I enjoy it steamed, chopped and creamed like creamed spinach. Smells a little like beets and perhaps asparagus when it's being steamed.
I have heard of using the stems of the chard as you would asparagus, and since I use rainbow chard (I don't remember what it is actually called) it would be pretty. I've cooked beet greens before and they do taste almost the same. These are just so pretty, I'm hoping I can get the red, orange, and yellow stems to show their colors.
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Old 07-31-2011, 03:08 AM   #6
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Swiss Chard is one of the foundation vegetables for Croatian cooking its Croatian name is Blitvar, the link shows my wife making cheese and blitvah Burek Filo1 pictures by Hvar2010 - Photobucket
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Old 07-31-2011, 06:23 AM   #7
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If you find you have too much of it to be able to consume in your cooking you could juice it and have it in shots. I'm a fan of vegetable juices and chard has many health benefits such as source of omega 3, immune boosting, vitamin K and C also a rich source of minerals. Not the most exciting suggestion I know but should you have too much then it's just another option.
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Old 07-31-2011, 10:42 AM   #8
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Dolmades are great with Chard and you could also chop, blanch and the freeze extra.
Make a cheese and chard quiche or make mini pasties with cheese and chard filling and freeze raw and pop them in the oven for a quick snack when you have guests.
Cooked chard with cheese sauce is great in lasagna or chopped and sauteed with slices of onion and curry paste as a side dish.
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Old 07-31-2011, 11:39 AM   #9
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Bolas, I was thinking of making burek as soon as the weather cools anyway. I usually use filo, but have some puff pastry in the freezer and may experiment with using that. A little cream & goat cheese creamed together with chopped chard? Will definitely try it.

Just looked at your photos. Could not tell if the chard was put in totally raw or if it was blanched first.
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Old 07-31-2011, 02:04 PM   #10
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Someone mentioned chard stems --- my mother used to steam or blanch the stems just until tender crisp. When cool, she would dip them in beaten egg and then in seasoned bread crumbs. She sautéed them in a little olive oil until brown and crisp. They were always a favorite as a side dish with dinner.
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