Give Chard a Chance


As I had previously mentioned my first experience with Chard was not a good one. It was so bitter I caught myself wiping my tongue afterwards. While I got lovely suggestions from some fellow bloggers I was still hesitant to try it again. It’s just been growing in the garden to the point that the larger leaves are bigger than my head. That is until I went to the library and as a joke I skimmed through the “Queer Eye for the Straight Guy” book and found a recipe. I figured if a cheesy reality show has a recipe it must be sign that I am meant to try it. (My college roommates and I would watch this show all the time). The recipe called for me to boil the chard for two minutes and then rinse in cool water. After that saute in olive oil with sliced garlic, almonds, and red pepper flakes. It was surprisingly delicious. I’ve been given the go ahead to try the other recipes. If your like me and was put off by the raw chard please give some these suggestions a try.

Recipes Suggested by Internet Friends:

My Garden Plot: Halibut or Salmon in Chard Leaves and with Lemon Thyme Butter. This would certainly appeal to my seafood loving boyfriend.

Hanna: Suggested using Chard as an ingredient in Stir Fry or Sautee.

Seeded: She had a number of great suggestions such as using it in soups, saute with garlic and salt and then add lentils and caramelized onions. (I can’t wait to try that one).

Momisodes: Suggested using it as replacement for spinach recipes.

The Maniac Gardner: She provided a great list of ideas including, as an ingredient in Indian dishes, sauteed with butter, cumin and mustard seed (which tastes nothing like mustard), garlic (lots–six cloves with 10 big leaves), and if you want, chopped tomatoes.

Pancake Mama: Had a recipe for Chard Torte that would be interesting.

Recipe Zaar: Chard Ziti which also looked pretty good.







2 responses to “Give Chard a Chance”

  1. Rayrena Avatar

    I really should try cooking chard more often. When I belonged to a CSA we had lots of it and it’s great because you can wash it, dry it, chop it and wrap it in a paper towel then store it in a bag for many many days. It’s hardy! plus that way you can toss it into a dish really easily (like soup!). I also like it sauteed but instead of using salt at the end, I use a little miso.

    Your chard looks great btw.

  2. Deanna Avatar

    I had the exact same first experience with chard earlier this year! Luckily I found a great recipe in Yoga Journal for a chard and kale casserole – I’ll send it to you. My chard has grown out of control too – the casserole is delicious, but kind of time-consuming to make, so I’ll definitely try your recipe suggestion!

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