Friday, September 23, 2011

Salute to Swiss Chard and 10+ Favorite Healthy Swiss Chard Recipes

Salute to Swiss Chard and 10+ Favorite Healthy Swiss Chard Recipes found on KalynsKitchen.com
For all the Swiss Chard fans, here are my favorite ways to use it!

Have you grown or eaten Swiss Chard?  Lately I've been surprised to discover how many people aren't well acquainted with this hearty and tasty type of garden greens, so for my latest garden update I thought I'd share a little of what I've learned about growing chard and some of my favorite recipes using it.  Swiss chard (also called chard, silverbeet, and perpetual spinach) is an easy-to-grow type of greens that are highly nutritious.  Both the stems and leaves are good to eat.  Small, tender leaves make a nice addition to salads or are good for making chard pesto, while larger leaves should be cut away from the ribs so stems and leaves can be cooked separately.  Chard has a pleasant flavor that's a little stronger than spinach, but not as strong as kale or mustard greens.

Chard leaves from Salute to Swiss Chard and 10+ Favorite Healthy Swiss Chard Recipes found on KalynsKitchen.com
Chard is also very attractive in the garden.  I especially like this gorgeous rainbow chard that can produce three gorgeous colors from one package of seeds.

I believe it was about 2007 when I started growing Swiss chard, and I love the way you can trim off leaves and the plant will continue producing new ones, even in the hot Utah summers.  Chard is easy to grow from seed, and I never had problems with my chard until the year when a flock of quail discovered it and started to eat the leaves until only the stalks remained, like you see in the photo above.  A visit to the garden center taught me to use garden netting to save the Swiss chard from the birds, and all has been well ever since.

In 2011 my Swiss chard was especially prolific, and I experimented with it quite a bit.  I loved this Spicy Asian Stir-Fried Swiss Chard, which my nephew Jake and I completely devoured the day we made it.

Another new Swiss chard recipe from 2011 was this Swiss Chard and Goat Cheese Custard Bake.  This will definitely be a repeater!

When the weather starts to get cold I love the color that Swiss chard adds to soup.   I made this Chard and Chickpea Soup with Sausage and Green Pepper in 2010.

Another favorite soup with chard is White Bean Soup with Ham and Chard.  If you have Rainbow Chard, it gives a lovely color to this soup.

In 2008 I made Swiss Chard and Mushroom Squares, which were delicious and fun to make in a mini-loaf pan!

Another very delicious recipe is this Italian Sausage and Bean Soup with Chard from 2007. 

Whole Wheat Spaghetti with Garlic, Chard, and Pecorino-Romano Cheese is something I've made many times since I first posted the recipe.

This Spaghetti Squash and Chard Gratin is another dish I've made several times since it appeared on the blog.

Lots of chard recipes only use the leaves, so it's handy to have a recipe that uses the stems like this Baked Swiss Chard Stems with Olive Oil and Parmesan.

Another favorite is this Swiss Chard, Mozzarella, and Feta Egg Bake, which has just enough eggs to hold the other ingredients together.  This is a tasty and healthy breakfast.

Slow Cooker Spicy Vegetarian Pinto Bean and Chard Burritos are another delicious way to get greens into your diet.

Finally, one of the most creative ways I've used Swiss chard is in this Chard and Garlic Scape Pesto which I made earlier in the summer when a friend gave me some garlic scapes.  


Help Spread the Swiss Chard Love:
Now it's your turn to participate.  The web is supposed to be interactive, so if you like Swiss chard and have any growing tips or favorite recipes using it, please share your tips or recipe links in the comments!
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23 comments:

Lisa said...

I love chard and I'm really into whole grains right now, so that chard-and-spaghetti dish is looking SUPER good.

Aggie said...

what an absolutely delicious round up of recipes...I love swiss chard and just posted a recipe of how I put it on tortilla pizza with salsa! :) I can eat it all the time!

Kalyn said...

Thanks Lisa! That sounds good to me right now as well!

Aggie, I love the idea of using chard on pizza; brilliant!

Lydia (The Perfect Pantry) said...

Okay, you've convinced me to give chard another chance! Great round-up of recipes. I'm especially tempted by the soups.

Kalyn said...

Lydia, chard is much less bitter than kale. I'm betting you'll like it!

Jeanette said...

Swiss chard is one of my favorite leafy greens - love them stir-fried, in soups, and in pesto. I made a garlic scape swiss chard pesto similar to your this summer except I blanched the swiss chard before blending it. Bookmarking this post so I can try some of these recipes!

Kalyn said...

Jeanette, hope you enjoy them. I am becoming more of a fan of it every garden season!

Chard Lady said...

I love your photos! I grow many colors of chard, and enjoy it as much as you do.

Alyssa (Everyday Maven) said...

I love to save the stems and freeze them for smoothies. Also, to slice the stems on the diagonal and substitute for celery in stir fry's and casseroles. As for Chard leaves, I think you can easily sub chard in almost any recipe that calls for spinach or kale. definitely one of my favorite leafy greens!

Wendy (The Local Cook) said...

I LOVE Swiss Chard! It's hard to pick a favorite recipe . . . but one of my faves is Chard Cheese Bake http://thelocalcook.com/2009/09/08/chard-cheese-bake/

Farmgirl Susan said...

Great post, Kalyn! For years I've been on a one farmgirl mission to get everybody eating and growing Swiss chard because it's such wonderful stuff. Glad to see you spreading the word!

People are often surprised when I tell them that if I could only grow two things in my Missouri kitchen garden, they would be tomatoes and Swiss chard. It's, as you well know, that versatile - and dependable.

It's both extremely heat and cold tolerant, too. With the help of my homemade greenhouse, I keep it growing year round here in Zone 5.

It really is easy to grow from seed - and does great in containers. Readers may be interested in this popular post on my kitchen garden blog, How To Grow Swiss Chard from Seed and Why You Should, which includes links to all my favorite Swiss chard recipes. :)

The Culinary Chase said...

Kalyn, all your recipes look scrumptious especially the baked one! I've eaten Swiss Chard a few times but simple by sauteing with garlic, chopped shallots and olive oil. I'm going to try some of these. Cheers!

Kirsten@My German Kitchen...in the Rockies said...

We love swiss chard in a frittata or quiche.

Kalyn said...

Chard Lady, isn't it a pretty plant when it's growing!

Alyssa, love your ideas for using the stems. I'm definitely going to try subbing in a stir fry for celery!

Susan, thanks for sharing that info. I like the idea of growing it in containers.

Heather, hope you enjoy trying it some new ways!

Kirsten, those are some of my favorite ways to eat it too.

Simply Life said...

I never know what to do with it and have been getting it in my CSA so thanks!

Kalyn said...

Wendy, just got your comment for some reason, but that sounds good!

Glad this is helpful for people who are getting chard from their CSA!

Tech Teacher said...

I've actually never tried eating or growing Swiss Chard, but thanks to all your wonderful comments and delicious recipes, I'm going to give it a try. I also love the idea of incorporating it into the non-vegetable bed for a colorful and beautiful touch of color! Thanks, everyone!

Kalyn said...

Yes, I think Swiss chard would make a wonderful plant to grow mixed into some flowers. The leaves are quite beautiful. Hope you enjoy trying it!

Barbara said...

This post has been sitting in my browser for 2 days waiting for me to find the the time to read. I love the idea of the chard and goat cheese bake. Will attempt it this week.

Kalyn said...

Barbara, so glad you like it! I think you will enjoy that dish.

Kalyn said...

The dish I used was 9 inches around. It holds 2 1/2 quarts, but it wasn't nearly full when I made this. I think you're might come out a bit thinner and bake a little more quickly but I bet it will work.

Suann said...

The new weekly organic saladaday which comes to my husband's employer has rainbow chard this week. So of course I had to search on your blog to see what all you had out here! Now I have some great ideas! I am really liking the Asian idea! I'm sure there will be enough to try a couple of receipes!

Kalyn said...

SuAnn, how fun. Hope you enjoy your swiss chard adventures!

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