• If you are having problems logging in please use the Contact Us in the lower right hand corner of the forum page for assistance.

Swiss Chard

F

Faster horses

Well-known member
Joined
Feb 11, 2005
Messages
30,517
Location
NE WY at the foot of the Big Horn mountains
I occasionally get one of the Bountiful Baskets, as I did today. In it was
some Swiss Chard. I have never eaten it, never fixed it. I did look in my
old 1960's Betty Crocker cookbook to see what it was and how it is to be cooked. Says its the leaves you cook. Does anyone have any idea how it
tastes and how you cook it?
The cookbook told me how to cook it, but I don't like hot lettuce. :?

Thanks in advance. :D
 
Funny you should mention Swiss Chard. I was looking at an antique tractor site, and they were talking about it. I'll see if I can find the comments and post them for you.

"Brett, my wife uses the chard in soups and salads and cooks it up like spinach. Frankly, I don't care for the stuff and don't mind that Mrs. Woodchuck enjoyed a good last meal!"

I had never heard of the stuff before. :oops:
 
We love it! Have some planted in our garden now. We boil it like Gcreek says and then along with salt,pepper and butter i like to pour a half a teaspoon of vinegar on top. Better than spinach. We freeze our and have it all winter.
 
Like those who have eaten it cooked, that is how my family ate it, but I believe we used bacon fat, not much water, and some bacon crumbled over it, as well as some liked the vinegar on it.

I haven't had it in years, but hoping to find some at our local Friday night market this summer.

I've also heard the ribs are good eaten like celery with a little ranch dressing for a dip.

Lots of nutrients in it, too.

mrj
 
I prefer the stalks over the leaves. Cut up the stalks put in bottom of pan and leaves and top and boil or steam until tender. Most often served with vinegar, salt and pepper or butter. The leaves cook down like spinach.
 
HD did a great one with chard when I was up at their place last year.

I made it down here. It was butter, minced garlic, pocuttia (sp?) diced up and browned in the butter. Add the chopped chard, kale, spinach and cover. Let cook down and season with salt and pepper.

You need a big pot for this because until it cooks down it will over flow a pan.
 

Latest posts

Back
Top