Tuesday, March 30, 2010

Chard, Schmard!

One of the veggies that I'll be receiving from my CSA in May is Swiss Chard. I am clueless about this veggie so I Googled it and found out that it is a pretty, leafy green that has a slight peppery taste and is also bitter and pungent. ICK! So, my challenge begins right away!! I've already written my check to pay for my shared half-share in this CSA and I am NOT going to throw any unused, wilted veggies into my compost bin!! We are going to eat them and we are going to ENJOY them!! Hear that, husband and son?!?! Okay, so maybe we won't enjoy all of them, but I'm gonna give it the 'ole school try and search out easy (that's my key word for cooking: EASY) recipes that are tasty. (By the way, my research about Swiss Chard also revealed that a one cup serving has more than the daily recommended amount of vitamins K, A, and C. It also has lots of iron and fiber, like all leafy greens -- and who can't use some extra fiber as we age, huh?)

Here's the first Swiss Chard recipe that I found that looks simple, easy and tasty. I love vinegar, so that's the kicker for me! Also, all of ingrediants (except the SC) are things I always have on hand. Bang! Cook it up and call it a side dish!

I found this recipe on www.Allrecipes.com.

Simple Swiss Chard
(Makes 2 servings)

2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
1/4 cup balsamic vinegar
salt and pepper to taste

Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
Nutritional Information
Amount Per Serving Calories: 172 | Total Fat: 13.8g | Cholesterol: 0mg


  1. Okay, I have to be honest -- I think that is going to be a hard sell! I am not a big chard fan -- my most successful uses have been in a dish similar to spinach madeline, but made with chard instead, and in soups -- Asian chicken noodle soup and Italian wedding soup come to mind. You may be better off with a recipe in which chard is not the focal point! Best of luck!

  2. I have a recipe I like for a yummy tortellini soup that uses a whole bag of fresh spinach. I bet we could use the chard there instead. I also have the advantage of being able to puree whatever we don't eat and feed it to the baby :)

  3. LOVE the CHARD! Lived upstairs from an Italian woman-straight from Italy-and she used to cook this-I finally barged in one night and begged her to tell me what she was doing....
    Olive oil, garlic, canned plum tomatoes (crushed), red pepper flakes, swiss chard (cut off stems below leaves, or chop stems before adding), basil, cannellini beans, salt & pepper, and parmesan cheese as you serve-FABULOUS!
    Add chicken, or chick peas, or add tomato paste and more water and make a soup with tortellini or elbows.