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This was delicious and I plan to make it at least once a week. I have already made it twice! I’ve never cooked with mustard seeds before, thanks for introducing me.
I LOVED this recipe! It was my first time using mustard seeds. I was so surprised by how subtle the flavor was, seeing as how there seemed to be so many seeds.
This is definitely going to be made again.
This is a great recipe!! I have tried cooking Swiss Chard before with different recipes and had no luck. I really like the mustard seed its my first time cooking with it. Thank you for the great recipe.
Last night I did this recipe with Kale, I sauteed two strips of bacon instead of using oil, and since I had no mustard seed, I used about a tablespoon of whole grain mustard. Even my finicky kids who generally hate veggies ate it. I love the way the stems are done in this recipe. Makes them so tasty. This is my new recipe for those dark green leafys that you often don’t know what to do with. DELICIOUS!
We tried this the other night and it was very good. We served it with basmati rice so it was the entire meal. Next time I think we will also add some toasted cumin seed to give it more of an Indian flavor.
I love that you use the stems! We make a dish called “cheesy chard” (creative, no?) that is basically like adding rice and cheese to this dish. (originally was the rice/cheese rolled into the leaf… but we do the weeknight version.) I hate seeing cooking shows discarding the stems! Especially when they used the gorgeous red chard like we use around here.
I haven’t tried sauteeing with mustard seeds, but my husbands family makes swiss chard with tomatoes, a match made in heaven! Its basically swiss chard blanched (removes all the bitterness it sometimes has) and stewed in a quick, homemade tomato sauce. Its so yummy and I am not a greens/veggie person.
What kind of mustard seeds, yellow or brown? Or does it matter? Thanks!
Makes no difference, yellow or brown, just whichever one you prefer. I like them both. ~Elise