The Reliable Swiss Chard

Swiss Chard was a new addition to the garden this year and I have to say I'm glad that I discovered it! Swiss Chard is a member of the beet family.  Beets are one of the few foods that I do not enjoy eating, however swiss chard is great.  If you like other greens, you will probably like it as well.  It's a very good source of Vitamin K, which is often called the clotting vitamin.  WIthout Vitamin K our blood would not clot.

Three different types of chard are growing happily in the backyard; "bright Lights",  "Fordhook", and "Rhubard Chard."  I picked up the plants at the farmer's market in early April. After getting established, they've been very reliable and productive.  When I eat the red stemmed and veined "Rhubarb Chard" I taste a hint of beet.  When all varieties are cooked together, that slight beet flavor is no problem at all.  I take cuttings about once every 10 days.  So far, i've harvested just over 3 pounds.  The plants are also decorative with their rich green leaves and a rainbow of stalks.

Swiss Chard can be used in a variety of preparations, but I've only tried sauteing it so far.  Here is a quick and easy 2 serving recipe that I've put together for you to try.   It's very similar to a classic broccoli raab saute. A lot of recipes call for the stalks to be cooked separately since they are much thicker and stronger.  I usually cook stalks and leaves together, which cuts out the step of adding them separately.  Slicing the stalks 1/4" or so allows them to cook evenly with the greens.  By growing swiss chard in the backyard, you can cut it before grows as large as found in the grocery store.  This also helps with the tenderness of the stems.  Let me know what you think!

6 oz swiss chard, washed, rough chopped, stems sliced 1/4"
2 tablespoons, extra virgin olive oil
2-3 garlic cloves, thinly sliced
1/8 cup, Marcona Almonds OR 2 tablespoons pine nuts
pinch (the size depending on how spicy you like it) crushed red pepper
pinch kosher salt
pinch black pepper
2 tablespoons, red wine vinegar

(1) Over medium heat, cook extra virgin, sliced garlic and nuts.

(2) Once the garlic begins to brown, add the swiss chard, kosher salt, black pepper and crushed red pepper.  Toss together or stir with tongs, mixing well.

(3) Cover and allow to cook until the leaves have wilted and the stems have softened.  This usually takes about 5 minutes.  Be sure to stir a couple of times while it cooks.

(4) Add red wine vinegar and evaporate most of the liquid.  That's it!  Serve and enjoy!