Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
9 Comments:
Indeed, the easiest (and quite tasty) way I know to prepare it:
1. Wash thoroughly.
2. Break off leaves and stack about three leaves at a time to cut the chard into 1-in. long strips.
3. Heat 2 teaspoons of good olive oil in a very large pot.
4. Add 4-5 cloves of minced garlic and/or shallots. Cook until just golden.
5. Add the chard and saute until bright dark green and a bit wilted (5 - 7 minutes, depending on desired doneness).
6. Salt and pepper to taste before serving.
hereandthe at 1:21PM on 05/17/07
I like it as a side, barely sauteed with a bit of garlic, oil, chicken stock and salt/pepper. Maybe a little grated parm-regg sprinkled over the top.
If you like the stalks (which I do personally, but some people don't dig 'em), make sure to separate the leaves from stalks or you'll cook the leaves into mush by the time the stalks are tender.
You can also pretty easily swap it in for (or combine it with) spinach in lots of recipes if you're looking for strictly utilitarian advice.
corycm at 1:33PM on 05/17/07
I like to prepare it the same way as hereandthe (first comment) but I squeeze a bit of fresh lemon juice over top. Yummm.
Tessa at 1:59PM on 05/17/07
I found this recipe in Fine Cooking magazine a while ago and make it often. It's fall-ish but could be adapted for spring -
Warm Salad of Autumn Greens with Plum Vinaigrette
Cathy at 5:33PM on 05/17/07
I also like sauteeing mine, but I add some white wine vinegar, lemon juice, salt, olive oil, and a LOT of pepper. Mmm...!
Christina at 7:49PM on 05/17/07
One of the most amazing dishes I've ever had is the tarte de blette, which we had at a tiny joint in Nice. It can be done in sweet or savory versions, apparently; this one was for dessert. Swiss chard custard, basically, very tasty.
lemons at 10:12AM on 05/18/07
Chard works well in many Mexican dishes, like a tortilla casserole. This is not terribly easy, but no harder than lasagne (and it freezes well).
Chard also goes nicely in pastries, frittatas, soups.
Marc at 11:30AM on 05/18/07
This is my favorite recipe. it is probably more of a winter dish though, but very good. http://www.epicurious.com/recipes/recipe_views/views/233385
malenky at 11:53AM on 05/18/07
Swiss chards is one of my favorite side dishes, I wash it thoroughly, & chop it. In a big non stick pan take two table spoon of olive oil, as the oil gets hot, put one table spoon of black mustard seeds, wait for them to crack. Add two cloves of chopped garlic & add the chards. Add salt & red pepper flakes to taste, cover the lid. Wait for 5 to 7 minutes. It should be ready.
mira at 1:11PM on 05/18/07