Questions about swiss chard...

[lindrusso]

I tried this for the first time tonight and I have a few questions.

Is regular swiss chard different from the red variety? If so, how? Or is all swiss chard red???

I took elements from several different recipes and ended up with something I liked a lot. I sauteed the chard with a little olive oil, garlic, roasted red peppers, a touch of crushed red pepper, pine nuts and balsamic vinegar.

Many of the recipes I read called for the stems as well. When I tasted them (I cooked them separately since they would take longer than the greens), I thought they tasted an awful lot like dirt!!! I really didn't care for them. Did I do something wrong? Does anyone else find them inedible??

Now on to kale and collard greens....

[KValley]

I can't be much help, but wanted to say grazie for this swiss chard idea and for the gorgonzola (or blue cheese alternate)- they are both on my "to attempt" list.
Cheers,

Julie

[SusanL]

We only have the red swiss chard, which we love and eat sauteed with a little oil and garlic, but your additions sound great. We have it at least once a week as a side dish. I also remove the large stems, but never had the courage to try them, thanks to your post, I'm not eating dirt http://www.cookinglight.com/bbs/smile.gif
Did you try the Moosewood's stuffed swiss chard recipe that someone so graciously posted? That recipe started us on swiss chard. In fact, I plan to grow it this summer!! Is there a difference in the flavor of white/red? Someone must know...

P.S. We do the same with kale, but blanch first, then saute. Another favorite at this house. Collard greens, maybe next for us,too.

[Bey]

Can't answer your questions; the only swiss chard I've ever seen is green--almost looks like spinach--I've avoided the stems as well. But here's a great recipe I got at a farmer's market. It isn't particularly light (could easily lighten it), but it's awesome and easy! The tomatoes and chard flavors really complement each other.

Swiss Chard on Baked Sliced Tomatoes
Serves 6-8

2 C. cooked chopped chard
1/3 C. minced green onion
3 large tomatoes
4 T. melted butter
1/4 t. salt
1/3 C. grated Parmesan cheese
1 garlic clove, minced
1/4 C. bread crumbs
1 t. thyme
2 eggs, beaten

Mix thoroughly all ingredients except tomoatoes and bread crumbs. Slice tomatoes very thick and make single layer in greased baking dish. Top tomatoes with mounds of chard and sprinkle with bread crumbs. Bake 15 mins. at 350 degrees.

Enjoy!!

[Emdg]

I cook with it all the time, and grow all different colors...it comes in white, red, golden, pink, and green. The white is often referred to as Italian chard. The red is very common in grocery stores.

I use it in recipes that call for spinach sometimes, primarily because I have bushels of the stuff. When I do that, I just use the leaves.

I know that in my garden, the chard can get very dirty. Because it is a crop that grows during the rainy season, you get splash...so there's your grit problem. It's a wash, wash, wash thing. Discard the tough part of the stems, and chop and saute seperately.
Or, just don't use at all. http://www.cookinglight.com/bbs/wink.gif

The thing with kale, chard, collards etc. is they are strong greens...not like our lovely baby spinach.....take some getting use to. As my Dad says "Put's hair on your chest" http://www.cookinglight.com/bbs/eek.gif

[LGBurns]

I don't think there's a difference in taste between the various colored chards, just in aesthetics. I think it makes it fun, especially if you have access to the golden kind, because you can add a splash of red or gold to your meal. Here's the thread that had the Swiss Chard rolls recipes: http://www.cookinglight.com/bbs/Forum1/HTML/004379.html