Swiss Chard

[Guest guest]

Group,

 

Does anyone know how to eat and use Swiss Chard? Do you only eat the

leafy part or is it like celery and you can use the stock? I am

trying to get my vegetable garden in order and looking at seeds and

these bright colored vegetables have my interest for some strange reason.

 

Hugs,

Mindy

[Guest guest]

I saute up the rainbow chard, with spinach, onions, garlic, turmeric, black

pepper, fresh basil, and parsley.

This week I added collard greens to it.

,

 

In a message dated 2/17/2009 2:00:23 P.M. Eastern Standard Time,

hunnybunns4233 writes:

 

 

 

 

Group,

 

Does anyone know how to eat and use Swiss Chard? Do you only eat the

leafy part or is it like celery and you can use the stock? I am

trying to get my vegetable garden in order and looking at seeds and

these bright colored vegetables have my interest for some strange reason.

 

Hugs,

Mindy

 

 

 

 

 

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[Guest guest]

Here on the north coast of California we can grow chard year around.

I will plant bright lights if the plain chard is not available, but

I have found that it does not give me as vigorous a plant as the old

fashioned [white stalked] chard.

 

I have used the leaf part of the chard as a spinach substitute in

cooking--not salads, however, [a little tough for that]. Yes, I have

used it in lasagna as a substitute for spinach in the recipe.

 

If I am in a hurry, I just saute the stalks [they take longer to

cook] first with garlic, onion, and ginger-root in some olive oil

until they are tender. Then I add the leaves, cover, and steam until

wilted.

 

The only nutritional problem with chard is the same as spinach--I

believe that it contains oxalic acid with binds up iron and calcium.

 

Kathleen

Eureka CA

 

Bright lights chard is great here. It grows 4 seasons and we eat the

leaves and the stalks. Just cut the outward leaves and the plant

will keep generating more and more leaves from the center. We have

been taking leaves from some chard plants for over nine months now.

The colored stalks add crunch to your chard dishes, I have even used

them in lasagna.