Good idea to par boil/ pre sautee stems. Like to add crushed tomatoes, tomato paste (thicken to taste), a little crushed red pepper, and raw sugar to taste – my mother-in-law always sweetens her sauce a bit, a little oregano, and any kind of grated hard cheese. Use a big pot with cover to cook chard down (sautee everything in the pot first – why wash another pan…)
I had 4 carrots sitting in my crisper so I cut them in thick matchsticks and cooked them together with the stalks. It was colourful and an excellent side to my grilled burger.
This is a great recipe. I do a couple of things differently, though. First of all I have to tell you that I do a lot of cooking on my propane grill (I don’t have an exhaust fan in my kitchen) so there isn’t as much grease and smell in the house this way. I put a large cast iron skillet on the grill and heat up avocado oil. I add chopped onion and sauté them first then follow the recipe as directed. Delicious! By the way, I don’t mind the chopped up stalks so just cook them at the same time. Personally I like the softness of the leave and crunch of the stalks. Thanks
I like to steam or simmer the chard (leaves only) until tender, drain, then make a roux with butter and flour, and add the chard back in after the roux colors up a little. It cuts the bitterness a bit.
I use this same method, but I typically sneak a splash of soy sauce in right before I cover it. Yum!
Love sauteed chard. I add a few drops of toasted sesame oil at the end of cooking.
add a few toasted pine nuts for some extra goodness! Thanks for the recipe – just recently became a chard convert!
This is an old family favorite. Grandma was from Italy and she could never make enough.
I had never tried chard so after dinner I thought I would make it to take to work for lunch the next day if it was any good. I didn’t take it to lunch. I tried it and ended up eating it right after the first bite–yummy!
Tonight was my first time trying Swiss chard…your recipe was wonderful! I’m a convert! This weekend we are planning to pick more up at the farmers market. Thanks for the great, simple recipe.
Swiss chard has been served in my Italian family forever. Most of the time scalded and served with garlic and and olive oil, or sueted. However, boiled potatoes mixed in are delicious. Navy, canola or really your favorite cooked been added to the mixture is another way to enjoy it. No one has mentioned to par boil the wide stem dip in egg and fry. Its a delicious finger food. One can use this recipe with cardone’s(the stalk of the artichoke) also.
Chard-a-kopita: Sautee choppped chard ribs, diced onion, diced garlic and salt in olive oil;Add shredded (wet) chard leaves, cover and let the leaves steam down, remove from heat;Mix a little feta and egg together, toss with the chard mixture, layer in phyllo, spray top with olive oil or brush with melted butter; Bake (350) till egg sets and top is browned…
I also like chard steamed and topped with salt and balsamic vinegar.
I have always frozen chard (prepared step 1 & 2 as above) but I’m trying the blanch/chill/freeze method recommended above… except I will not re-use the blanch water, because of the acid.
Chard is a beet, so maybe the roots are good? I guess I’ll stick to regular beets, since they are perfect as they are!
We actually had swiss chard last night with the spaghetti I made and, really, I hadn’t much of a clue how to cook it! I ended up with some olive oil and sauteing the stems, then adding the leaves and some salt, pepper, sugar and vinegar (we do wilted lettuce similar to this, but also add bacon) and it was really pretty good! I’m not sure how others would like the acidity of the apple cider vinegar with the chard, maybe red wine vinegar would go over better with most folks? But it’s what I had and, really, was pretty good! ^_~
my grandmother and mother would pick swiss cahrd leaves at about 6 inches long and boil them till soft. Then squeeze alot of the water out. Saute them in a pan with oil, garlic and hot pepper and then break an egg over them and move it around until the broken egg was mixed well with the chard. It makes a delicious sandwich, hot or cold.
Swiss Chard is good, washed and chopped, and added to brown or white rice during the last minutes of cooking. The flavors complement each other.Also, try filling washed mushrooms with the above mixture of swiss chard and rice. Top with shredded cheese and place under broiler in oven for a few minutes. Can also add chopped nuts to the rice mixture.
Received a beautiful bunch of chard today in my veggie order. Wasn’t quite sure how to cook it, so I chopped the stems, and leaves. heated a bit of olive oil in a wok, threw in some fresh garlic, sauted that, then added half of a finely chopped videlia onion, when that was soft I added the stems and continued to stir fry. Then I threw in a bunch of cremini mushrooms, and then the leaves. I let it all cook down for a few minutes. Seasoned with a bit of kosher salt and ground pepper. Very yummy!! I will keep trying the other recipes here!
I started growing swiss chard in my garden mostly for looks as I’ve never had any. I love spinach though and heard they are similar. So glad I tried it. Super yummy. I wasn’t sure how much a “large bunch” was so I used about 7-8 leaves. I had too much to fit in my 10″ skillet so I thought I had way too much. I was shocked at how much it cooked down when I took the top off to flip. I ended up adding the extra that didn’t fit and I ended up with about two servings, which was perfect. I served it with your classic meatloaf. Went really well. Thanks for the great recipe.
This is a very simple recipe I love, however I triple the garlic (because I love it so), and use balsamic vinegar instead of salt.
This is a great recipe! I served it with mashed potatoes and homemade meatloaf———-yummy! Plus, it’s filled with all of the “good stuff”…
I heard that raw swiss chard in great amounts may be bad for you. I wonder if the lady had a reaction with a swollen tongue, if this was due to eating too much raw, unblanched chard? I could be wrong.Sometimes I cook it with scrambled eggs and parmesan cheese. It’s healthy.
I have 3 types of swiss chard that have been growing for more than 2 years ( live in southern Ca). I had to trim them as they grew into trees some 7 foot tall. I strip the leaves from the stem and steem them with onions like spinach, Also saute them with onions,garlic, diced tomatoes,a small can of V8 and hot Italian sausage cut into half inch slices. But what I really want to know is their root edible? And how to prepare it.
No idea on the root. ~Elise
I just made this recipe and mixed it with some vermicelli pasta. My husband said it was “rich, delicious, and spicy.”
Do not eat raw Swiss chard! I broke off a couple of leaves from my swiss chard while weeding tonight, and decided to taste them. A few minutes later my throat began to feel all scratchy. Guess what I found out? We are NOT supposed to consume it raw. Sally Fallon, author of Nourishing Tradition, states, “Chard should always be eaten cooked, as it contains oxalic acid that may irritate the mouth and intestinal tract.” So, I am off to take some activated charcoal!
I bought Swiss Chard for the first time at the local famers market and made this recipe for lunch today. I did add a baby zuchini, squash, radish and carrot but it was mostly Swiss Chard! Yum!!
I love simple recipes like this. We made this using fresh picked chard from our garden and served it over quinoa with sauteed garlic and onions…it was an amazingly delicious combination. Anything that tastes this good and is good for you…a major win/win situation!
Thank you so much for sharing this great recipe! I’ve followed it twice now when making green Swiss chard and it’s turned out nicely both times!
Great simple recipe! Makes a perfect lunch or accompaniment to lunch. I have made this a few times before, and loved it. I never had swiss chard before (unless it was an ingredient in soup and I didnt know it), but this is a great way to cook up those huge beautiful luscious greens! As a variation today (based on some other online recipes), I added golden raisins to my toss, and it was yummy. I think with a little improvising, this recipe can be altered to meet everyone’s liking. Be careful, a huge bunch cooks up to less than a cup! To feed a crowd, buy more!
I was inspired by all of the recipes for swiss chard! I decided to make my own version with what I had in my pantry. It was delish! I parboiled a large bunch of swiss chard in salted and sugared water. I bought my swiss chard in local chain supermarket, so I was concerned about bitterness. I sauteed about 3 cloves of thinly sliced garlic in olive oil. Then I added the swiss chard with another 2 cloves of thinly sliced garlic. I let it finish cooking the chard, and added half a can of organic italian 3 bean salad, rinsed off. Then I added lime juice and parsley. Over brown rice it was perfect. But, I enjoyed it more cold the next day with pita bread. Thank you all for your inspiration!
Swiss Chard sauteed in garlic and e.v. olive oil with Cannelini Beans is also delish! Use the canned beans. throw them into the pan with the chard in the final minute of cooking. Stir them around until they are coated and tender. Remove from pan to a serving dish. Top with a little grated Reggiano Parm and some red pepper flakes. A perfect side dish with any meal but especially pasta dishes.
I just tried this recipe and it was awesome. Just perfect! I love swiss chard!
I noticed a few questions posted here about freezing chard. It´s extremely easy to freeze. I keep some in my freezer all the time in case the leaf cutter ants clean out my garden here in Brazil. To freeze, I chop the stems and separate from the leaves. Blanch the stems for three minutes, then cool under running water while blanching the leaves for only one minute. I then mix the stems and leaves together in the blanching water after it cools, package and freeze. Hope this helps.
Regarding use of raw Swiss Chard. Try this, if you are a lover of gorgonzola or other tangy cheese. Pick off young leaves of your Swiss Chard and rinse. Then wrap them around lumps or crumbles of gorgonzola. If you can get them to the canape tray, you are better than I am. I always eat it all as I make it! WONDERFUL mouthful of taste!
I grow bright lights chard in a container. It doesn’t bolt like spinach when it gets a little warm and it grows well enough on a window sill in the cold season. Yes, the oxalic acid makes it bitter, nothing parboiling won’t repair.
I looked in my fridge one day and saw only some grated cheese and a carton of egg white. I chopped the chard, including the stems, tossing all into the eggs and grated cheese which I had waiting in a bowl. Fried it works well spiced any way you want–curried, soy sauce, salsa, black bean sauce, Tabasco or just salt/pepper! The stems are crunchy and the greens have their own texture and flavor.
add some pasta, potatoes or rice and you’ve got a complete meal!
We have been growing and eating swiss chard my entire life. We love to steam it, add vinegar, a little butter and lemon pepper.
I have rainbow chard growing in my garden! Besides the fact that it is beautiful to look at, it is easy to make all kinds of dishes with it. Tonight I made mini pizzas on petite pitas. I sauteed chopped french kale and rainbow chard greens with carmelized onions, garlic and olive oil. Put grated mozzarella cheese on the pita, then sauteed greens then sprinkle some fresh grated parmesan cheese. Bake in the oven at 400 degrees for 13 minutes and Voila! delicious crispy pizza with the nutty flavor of sauteed greens!
My boss gave me a bunch of Swiss chard from his big garden. Although I have a degree in Home Economics, a career behind me in food sales and catered as well for years, sadly, I have never ever prepared Swiss chard until tonight! After the fact,I found this site and am so excited now to try all of your terrific sounding recipes! I will share my own, which was a very simple one, based on what I had in my fridge. I washed then trimmed just ends of the stems,left the leaves whole,and sprinkled with my favorite viniagrete dressing. To this I added a handful of fresh baby carrots a sprinkling of cracked black pepper,sea salt, garlic, then microwaved all of this together for about 4 minutes. I was amazed at how fabulous this was…and sooo very simple!! The stems were still a bit crunchy, like the carrots, and the big leafy part of the chard was perfectly cooked and had such a great flavor! I am a Chard Lover now,for sure and I have discredited the old adage that you can’t teach an old dog new tricks!! ;) Great site!!
Botanically, Swiss chard supposedly is a beet without the swollen root. Young (inner) chard leaves can be eaten raw (as can young beet leaves aka beet greens) in a salad. The most noticeable differences between Swiss chard and rhubarb are in the stem. In a cross section, the chard stem is puny, like a parenthesis, compared to the rhubarb stem which looks like a capital “D” letter. The rhubarb stem is also very, very stingy – we used to chew it to get the juice and spat out the fibers. Finally, the large, heart-shaped leaves of rhubarb are usually relatively smooth compared to chard’s much smaller and quite puckered leaves. Rhubarb leaves are poisonous because they contain oxalic acid and should not be eaten. They probably will not kill you but can make you ill.
I’m going to cook some swiss chard for the first time tonight, using the recipe above. I was going to do kale, but the store was out so I bought chard. There was also a red type, which was called rhubarb chard. That may be the cause of some of the confusion about eating rhubarb tops instead of chard.
We’ve had tons and tons of chard this summer and fall in our garden!! We could hardly keep up and must have given at least 200+ stalks away! One great idea, rainbow chard makes a lovely bouquet for the table in a clear glass vase. Enjoy for the day and eat the next day.
Also, I’ve seen a few questions about freezing chard but with no answers. Does anyone have any ideas?? Seems it should freeze well…
This recipe was great – at the very end I added brown rice that had been cooked with vegetable stock and raw cashews. It tasted so good!
I agree- it has to be fresh. I found seeds for a type of chard that grows well in pots so I can have it fresh even without a garden!
Is it recommened that you blanch chard before sautéing?
If the chard is mature, end-of-season chard, then blanching them will help remove some bitterness. ~Elise
I started growing Swiss Chard in my yard a couple of years ago since I love it and it is a little spendy at our farmer’s market!I chop it and sautee it and put it into scrambled eggs. I’ve made ‘spinach dip’ and substituted chopped blanched Swiss Chard. Everyone raves over it! My husband and I usually eat it at least three times a week in the growing season here in Klamath Falls Oregon. We like it sauteed quick with chopped garlic, red pepper flakes, kosher salt and olive oil. We also like it steamed in the microwave- just put it in the microwave with a little water for about 3 minutes. YUM! I do replant each year since the snow does kill it here:(
Never having actually bought any Swiss Chard because of always having grown my own, I can’t say I’ve ever experienced any bitterness. Whether the color makes the difference I wouldn’t know either since I’ve only grown the white variety. I just do it the easiest way with the butter and a little salt. Also, although rhubarb leaves are poisonous, a 145 pound person would have to consume about 11 pounds of leaves to cause death. A lot less to become sick, but why even try?
Thanks for all the wonderful swiss chard recipes. I too grew up eating swiss chard on my grandparents farm. Never knew as a child that I wasn’t supposed to like it. We have a small farm now and I am amazed at the number of my neighbors who have never heard of swiss chard.
The simplest way we always cooked swiss chard as a side dish vegetable at my grandparents and I still do is:
Of course wash it very thoroughly but fairly gently. This is very important so you don’t get any grit while eating it. (Spoils the whole thing). Drain. You can do this ahead of your meal and store the chard in a container in the refrigerator for a couple of days.
It’s very important that you time the cooking of your meal so that the chard is the last thing that comes off, so that it will be warm, but not overcooked.
I cut out the largest part of the stems or ribs as we call them. Cut them into bite size pieces. You can do this a little bit ahead of time also so you can just pop everything into the water when it starts to boil.
Have a 3 to 5 quart pan with about 2 or 3 inches of boiling water. You don’t need more than this because swiss chard has some of its own liquid.
Cook for the stems about 3 or 4 minutes.
Add the leaf part of the chard and cook for about 2 or 3 more minutes NO MORE or it will get mushy. After you have cooked chard a couple of times you will know how what your particular taste is and how much time to cook for you. This is how we like ours
Drain thoroughly and serve while still warm with butter or margarine, salt and pepper.
If your chard is small and tender cooking time can be reduced and you don’t have to even separate the stems and the leaves.
We actually like the bigger stems and my husband prefers them to the leaf part.
Excellent with any meal.
I have planted swiss chard in my garden, and now we have more than we can eat and give away!! Can I freeze it or do any of you other swiss chard lovers have suggestions?
The reason the swiss chard may hurt your tongue is that it is a vegetable that is high in oxalic acid: http://en.wikipedia.org/wiki/Oxalic_acid
Best to cook first then drain – because when you drain the water, most of the oxalic acid goes with it. (oxalic acid makes it hard for the body to digest many of the nutrients in the greens)
Same for beet greens, spinach and a number of other greens – listed in the wikipedia site.
I’ve been growing Swiss Chard in my organic vegetable garden for years. Here’s a great recipe I picked up from my friend, Linda, for the stems:
Separate stems from leaves, and set aside leaves for another use.
Cook stems until tender in salted water. Drain, and place in oblong dish.
Brown some butter in a skillet. When the butter is golden, pour over chard stems, and then (this is the best part) sprinkle a goodly amount of parmesan cheese on top.
I love swiss chard. I had it last night for supper I sautéed it in pan with garlic and added some chicken stock and a can of white beans it made the most delightful meal. I wish I had some fresh french bread to slop up the juice. I have read some of the recipes on this site and have gotten some great ideas. Who needs the foodnetwork? Helen
I bought fresh swiss chard from the farmers market this morning, prepared it by washing, cutting in julianed strips, and steamed it plain for 10 min. It was wonderful but I thought I’d get fancy, so with the addition of thin slices of English stilton cheese it was ready to serve a queen. I deemed myself worthy and ate the whole batch!
Next time I’ll buy two batches, or maybe the whole crop!
What’s HTML? What’s URL?
Hi Marion, URL is the web address of your website, if you have one. HTML is code that you can use to add styling elements to your comment, if you know HTML. Not important if you are unfamiliar with it. ~Elise
Don’t throw away the stems! I think they are almost (a distant second) as good as asparagus! I have cooked them separately in a small amount of salted water, put on a pat of butter and some black pepper–delicious!
This is delicious! I even added a little extra red pepper flakes for even more of a kick. It was so spicy and delicious!
In my vegetarian family of 3 generations, we like to use swiss chard in our lentil soups. We do not use the stems. It not only is flavorful but very nutritious. Often we serve the soup over brown or wild rice to make it even more hardy. Add the chard in the last 30 minutes of cooking.
I picked some of our swiss chard from the garden this evening and tried this recipe. It was excellent.
I met this elderly woman after a Church service on May 25, 2008 in Boston Massachusetts during a social hour who was celebrating her 100th birthday. I asked her what the secret was to her longevity..and she said..she eats Swiss Chard all the time..(along with other vegetables. It’s loaded with Vitamin K and A.
This chard recipe is absolutely delicious. I am a vegetarian and love all veggies and this recipe is at the top of my list. My Mom always ate swiss chard but fried it in bacon grease…which to me is totally yucky! The only problem I had was buying the chard. Although my market stocks it regularly, the checker had no clue what it was or how to ring it up. When I asked her if anyone in her line had ever purchased it, she responded “Negatory!” Gee whiz!!!
I’m so glad I found this recipe. I DO like chard! The only thing I added was a sprinkle of sugar in with chard simmer and 3 tablespoons chopped tomato. I also bought my chard from the whole food place and it was fresh and not bitter.
My two year old daughter even loved this swiss chard. It probably helped that the stalks were pink, but she ate the greens and really enjoyed them.
I had the same experience of irritation in my throat when eating a few raw swiss chard stems.I eat rhubarb often, it’s much more tangy than swiss chard and larger. Once you learn the difference, you won’t mistake one for another. The chard is more delicate. We have always heard that rhubarb leaves are poisonous, but not tested the theory.
I don’t know how to cook, and I never even knew what swiss chard was a few weeks ago. I work at a Whole Foods market, and every time I pass it, I just want to eat it. So, I googled it, to find out what it was, and how to eat it, and stumbled upon this site. Oh mannnnn, am I glad I did! I have made a few of your recipes already, and I have tons of them saved to start trying. I can not WAIT to try them all, LOL. Anyway, my husband absolutely LOVED it too, so I made it again this week. I made this one, and the pasta one also. Yummmm! I made the butternut squash soup last night, and the baked acorn squash with maple syrup today. I had never tried either squash, but your recipes are the least complicated I’ve seen, so I’ve got the confidence to try them. Absolutely delicious!
*** To respond to Lavender’s note June 7, 2007, about the “tongue swelling” from Swiss Chard– I am wondering if this may NOT have been Chard that was ingested. I am also trying to figure this out b/c I planted both Rhubarab and Swiss Chard very close together and they appear very similar.After researching rhubarb just today, I had not previously known this–(my Dad said the leaves were VERY poisonous)– I learned rhubarb leaves, although they look so much like Swiss Chard, are poisonous & can cause swelling of the tongue and throat which can cause anaphylaxis (spelling??) in other words, actually can close the human airway!
Can someone please define the differences in the leaves for me– it’s serious “Harvest Time” and I’d hate to waste all the Swiss Chard leaves thinking it’s rhubarb– For example, on one plant, just a tiny bit of red was at the bottom & the stems taste very tart (like the pearls inside pomegranate’s)– which makes me think that one was, in fact, rhubarb–Are the flavor of the Swiss Chard stalks similar to the flavor of the rhubarb stalks(petioles)– And if so, how can I tell them apart?? I sure do not want to cook the poisonous ones! And what about the flavor of the leaves? Appreciate the info if someone can help clarify!
p.s. Lavender, I hope all is well !!
We like swiss chard in pasta. Clean chard, boil pasta, sauté garlic in olive oil, add chard, sauté for a few minutes until wilted, add in cooked pasta, and butter, mix well, grate some fresh parmesan cheese on top. Serve. Yummy. I would also like to know if you can freeze chard(raw or cooked)?
Can one freeze swiss chard and if so how? (pre cook or raw).
Hello – I am from the UK and have just started using Swiss Chard from my veg. patch. I would love to try the black-eyed beans recipe but do not know what ‘cilantro’ is – can anyone help please?
Cilantro is also called coriander (the leaf, not the seed) or Chinese parsley. ~Elise
This simple recipe is very nice. I just tried it and enjoyed every bit of it. I just squirted a bit of lime juice in the end.Thanks!
A simple Lebanese recipe for swiss chard. Sauté chopped swiss shard with smashed garlic and cilantro in olive oil for five minutes add a cup of cooked black eyed-bean then cook on low heat, eat it with pita bread…I prefer this dish cold out of the fridge.
We grow swiss chard in our garden and we love it!Lately I have found that eating too much of it makes my tongue feel weird, actually painful. Almost like it is swollen.Anyone else ever have this and know why it happens?
Lanelle….. I have swiss chard in my garden that has been growing for 2 years. THe more I pick the more shoots the roots send up. This is by far the most unusual set of chard I have planted. I started planting it b/c I love it mixed into a green salad. So yes you can use it in a salad. I would use it very fresh though before it has a chance to get bitter.
SWISS CHARD STEMSDo the following:1. Boil until tender2. Chop into small pieces3. Mix Tahini (sesame seed paste) or in a pinch and out of tahini, use peanut butter, lemon juice, a piece of crushed garlic and a little water, salt and pepper. This should be a pourable sauce. Proportions are up to you. I use about 1 large spoon of tahini to 1/2 spoon of lemon juice. This will be VERY THICK. Add water by the spoonful, and stir until the right consistency. Pour this mixture over the cooked, chopped stems. Eat on pita bread or tortillia rolled up. Very tasty. 4. Keep cooked stems in freezer and add to soups, stews, stir frys, mix in rice dishes, and I know you will think of another way.
Chard is VERY EASY to grow. Share a packet of seeds with a friend. Grows easily in pots.
Thanks for the recipe idea Rita, looks great! ~Elise
Lanelle…Chard tends to be bitter when not cooked, but you could always try a little and see what you think of the taste. Personally, I prefer to cook chard before eating it. Hope this helps!
cherry: yes, beet greens are the leaves of the beet plant, and the best part in my opinion, they work great in cabbage rolls instead of cabbage.
I would like to know if a person can eat swiss chard raw. I mean use it like lettuce?
The most gorgeous thing that one can do with Chard is to prepare the leaves and stems as indicated in other posts, and then to sautee the chard with garlic, onion, a bit of chicken stock, fresh or canned tomatoes, to which is added a browned, spicy sausage, like chorizo or Hungarian sausage. Adjust seasonings to taste with sea salt, fresh black pepper, and ground pepper flakes, and top with a tiny shaving of parmesean. A similar recipe with Kale was made by my housemate, Tristen, now in Zurich. Absolutely the most rich, mellow flavours from the Chard and sausage!
Some swiss chard sautéed with some pancetta bacon is oh so yummy.
Wow. I just tried (and gobbled the result of) this recipe tonight with some red chard I received in my produce delivery this week. so tasty! I never imagined chard could be so ridiculously tasty! (I’d never tried it before.)
Chard > Spinach and Kale!!!
My favorite swiss chard recipe is actually for the stems – chop and then steam (or boil) until tender; drain. Toss with a dressing of Tahine, olive oil, garlic, salt and lemon juice. YUM!
I have just enjoyed reading the information and comments about Swiss chard. It is a regular in our vegetable garden. Our preparation is very quick and simple; we place the freshly picked and washed leaves and stems in our six liter pressure cooker in the steamer tray with just a couple cups of water under the tray and bring it up to pressure for three or four minutes depending how full the cooker is. The steam does the cooking, so as to retain nutrients and flavour. On removal from the cooker we cut up the chard in a bowl, add a little butter, some red wine vinegar and salt and pepper to taste and enjoy. It is by far our favorite green, followed by beet greens and spinach.
I am of Italian lineage and our family recipe calls for an important step whenever cooking swiss chard. Always par-boil the swiss chard to remove any bitterness first and to tenderize them. A terrific recipe we have is to (after par-boiling) saute with garlic and olive oil and add a can of tomato sauce (not prepared sauce like Prego or any of that stuff). The small cans of actual sauce that you find near the canned tomatoes. This is a most delicious way to serve as a side dish. It is my favorite!
Hi Penny, the par-boiling step really helps with more mature or end-of-season chard. Great idea to add tomato sauce, thanks! ~Elise
Hi Amy, I did a search in Amazon and found this James Beard recipe for Lentil Soup with Chard and Lemon in James Beard’s American Cookery:
1 1/2 cups lentils2 1/2 lbs fresh Swiss Chard1/2 cup olive oil3/4 cup chopped onion3 to 4 garlic clovesSalt1 Stalk celery, chopped3/4 cup lemon juice1 teaspoon flourChopped chives for garnish
Wash and pick over the lentils. Cover them with fresh cold water, and cook, covered, until tender. Wash the Swiss Chard leaves and chop them. Add these and a cup of water to the lentils. Continue cooking until the Swiss chard is done, adding more water if necessary. Heat the olive oil in a skillet and add the chopped onion. Crush the garlic cloves with salt, and add these and the chopped celery to the onion. Continue cooking until the vegetables are tender and blended. Add to the lentil mixture. Mix the lemon juice with the flour and stir it into the soup. Cook gently, stirring occasionally, until the soup is rather thick. Taste for seasoning. Serve chilled with chopped chives in soup bowls, and pass crusty French or Italian bread to sop up the juices.
Thanks for the suggestion! It sounds like a great recipe.
I love swiss chard, but converted a friend who hated it by serving them lentil swiss chard soup. It’s a Syrian recipe and I found a great version of it in a James Beard cookbook.
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