Cooking and Growing Swiss Chard
Swiss chard is one of those overlooked vegetables. You have to search for it in the grocery store, usually in the corner of the produce section sharing a bin with bok choy and kale. Go find it, because once you eat it you will be hooked.
As a side vegetable, we enjoy it cooked two ways. Swiss Chard is delicious at its most simple: steamed, tossed with a pat of butter, a splash of balsamic vinegar, and some ground sea salt. For a variation, sometimes I saute it in butter over high heat with a clove of minced garlic.
Don't be alarmed at the size and awkwardness of the leaves. To prepare for cooking, trim off the end of each stem, then wash under running water and spin dry in a lettuce spinner. Using a large cutting board and butcher knife, cut the leaves and stems into 2 inch pieces. Toss the chard into a steamer or saute pan, and cook just until wilted, about 3 minutes over high heat.
Swiss Chard is also a remarkably easy plant to grow. The plants are frost-hardy, so you can plant seeds as early as 4 weeks before the last spring frost date. There is no need to thin Swiss chard, as it handles crowding well. In 4-6 weeks, you can start harvesting leaves. Here's a picture of my Swiss chard bed - it feeds my family of 5 for the whole growing season.
You will love the look of Swiss chard in your garden. The varietal I grow, Bright Lights, has stems in rich red, purples, oranges and yellows. My friend Nancy plants it in her flower gardens as a striking border.
You can also make wonderful quiches, frittatas and gratins with Swiss chard. Substitute it in any recipe calling for spinach. Here's a great an simple recipe for Chicken Wrapped in Swiss Chard
As a side vegetable, we enjoy it cooked two ways. Swiss Chard is delicious at its most simple: steamed, tossed with a pat of butter, a splash of balsamic vinegar, and some ground sea salt. For a variation, sometimes I saute it in butter over high heat with a clove of minced garlic.
Don't be alarmed at the size and awkwardness of the leaves. To prepare for cooking, trim off the end of each stem, then wash under running water and spin dry in a lettuce spinner. Using a large cutting board and butcher knife, cut the leaves and stems into 2 inch pieces. Toss the chard into a steamer or saute pan, and cook just until wilted, about 3 minutes over high heat.
Swiss Chard is also a remarkably easy plant to grow. The plants are frost-hardy, so you can plant seeds as early as 4 weeks before the last spring frost date. There is no need to thin Swiss chard, as it handles crowding well. In 4-6 weeks, you can start harvesting leaves. Here's a picture of my Swiss chard bed - it feeds my family of 5 for the whole growing season.
You will love the look of Swiss chard in your garden. The varietal I grow, Bright Lights, has stems in rich red, purples, oranges and yellows. My friend Nancy plants it in her flower gardens as a striking border.
You can also make wonderful quiches, frittatas and gratins with Swiss chard. Substitute it in any recipe calling for spinach. Here's a great an simple recipe for Chicken Wrapped in Swiss Chard
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