HELP!! WHAT do I do with Swiss Chard? - Mothering Forums
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#1 of 8 Old 06-14-2006, 01:30 PM - Thread Starter
 
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And do I use the colored part or just the greens? I just got some in my CSA box, and I have no idea what to do with it. Thanks!

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#2 of 8 Old 06-14-2006, 01:35 PM
 
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oooooh, there is so much to do with chard!

- cut up small and scramble in eggs
- steam and eat with flax oil (or olive, or plain)
- cut up and add to salads
- use instead of lettuce in sandwiches
- use in place of any other green, like spinach
- i chop and use in any type of casserole, stir fry, etc...
- use in place of tortillas for a sandwich wrap

those are just a few ideas. depending on the type of chard, the stems are either sweet or too tough; try them and see what you like.

chard is awesome and so good for you!!

ps- i didn't see if you have babies, but my dd ate up chard like it was going out of style when she was 8months or so. i just chopped it up fine and steamed it and she ate it as finger food in the high chair. she's 3 now and *loves* it!!

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#3 of 8 Old 06-14-2006, 02:03 PM - Thread Starter
 
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Thanks. I'm excited now!

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#4 of 8 Old 06-14-2006, 02:05 PM
 
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Chard is so good. My favorite way to cook it is sauteed with olive oil and plenty of garlic, sprinkled with parmesan cheese and eaten with polenta (or even on pasta). you can eat the stems as long as they aren't too tough.

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#5 of 8 Old 06-14-2006, 09:10 PM - Thread Starter
 
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Nope, I don't think these stems are tough. This kinda looks like "baby" chard to me...it's not anywhere near as big as the stuff I've seen in the grocery store. I gave dh the option (he's neither big on cooked greens nor on trying new things...), and he voted for having it chopped up small in quiche tomorrow night. Can do. Any cheese suggestions? And should I, as I'm using it kinda like spinach, use the stems in this case, or will the flavor be kinda weird along with onions, cheese, and eggs? Thanks for all the help, mamas. Next week, I'm gonna cook it with onions and garlic. I LOVE cooked greens...but I thought I'd go with his preference, and start him off easier... Although, Atilla, the parmesan cheese sprinkled on top will help woo him, I think.

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#6 of 8 Old 06-15-2006, 07:02 AM
 
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I think the stems will be great in a quiche! I am a little jealous.

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#7 of 8 Old 06-15-2006, 08:50 AM - Thread Starter
 
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Ooohh, goodie! Not that you're jealous, but that you like it enough to BE jealous...

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#8 of 8 Old 06-17-2006, 08:08 PM
 
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Just yesterday Rachael Ray made the BEST looking braised greens with chard -- her recipe looked so good and easily modifiable, too -

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31684,00.html


I added chard to the top of my grocery list this week!
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