| T O P I C R E V I E W |
| LisaLu |
Posted - Dec 28 2008 : 07:44:56 AM
I just picked a bunch of multicolored Swiss Chard, now what? I've grown it before because I like the colors, they are so beautiful, and then just fed it to my chickens...
do you chop it, steam it with onions, how long does it cook, and do I need to drown it in butter after???????????
I love spinach, so I would imagine this is the same. I've only had collard greens once, cooked by a dear friend from the south, and they were awesome, so I'm sure I can do this with a little help from my friends!
LisaLu
Happiness is homemade... |
| 13 L A T E S T R E P L I E S (Newest First) |
| 5 acre Farmgirl |
Posted - Jan 01 2009 : 11:56:31 AM
Chard is VERY high in Vits...good for you anyway...Kale is high in Iron for any interested....
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| Bellepepper |
Posted - Dec 30 2008 : 08:30:38 AM
I uaually cut my chard long before it is big enough to cook. I use the young leaves in salad and on sandwiches just like lettuce or spinach. |
| ivmeer |
Posted - Dec 30 2008 : 08:02:52 AM
Make a soup with white beans and chicken or vegetable broth and toss it in at the end. |
| graciegreeneyes |
Posted - Dec 29 2008 : 7:48:20 PM
Chard frittata too - very similar to Victoria's idea
Farmgirl #224
"use it up, wear it out, make it do, or do without" |
| vermont v |
Posted - Dec 29 2008 : 11:56:38 AM
I think the rainbow chard is the best!!!! We eat it all summer by just steaming it for five minutes in one of those little stainless steamers and eating it with olive oil and salt. I have also made an egg, chard, and cheese casserole; saute onions and chard in oil and mix with eight eggs and a cup of grated chesse of your choice with half and half as the liquid and bake. I also have used it to make a spinach type pie with phyllo dough. Its great stuff and we grow it every year. |
| chessie |
Posted - Dec 28 2008 : 4:01:19 PM
ooh, ooh, ooh - i just had it in minestrone soup...the best!
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| graciegreeneyes |
Posted - Dec 28 2008 : 2:29:38 PM
You can stuff it and roll up the leaves too, or chop it for salad or soup
Amy Grace
Farmgirl #224
"use it up, wear it out, make it do, or do without" |
| nubidane |
Posted - Dec 28 2008 : 12:48:51 PM
OK here is my favorite way. Boil some pasta; I like to use linguine. WHile you are doing this, in olive oil saute sliced garlic, red pepper flakes & rosemary until smell is aromatic. Add the chard & saute until it reduces, but don't overcook. Add a few spoonfuls of the past cooking water. Saute for a minute or 2 more. Strain pasta, add to chard mixture. Add some walnuts or pecans. Sprinkle with parmesan. YUMMOO!! |
| mikesgirl |
Posted - Dec 28 2008 : 12:37:55 PM
Here's what I do to make a main dish. I heat a little olive oil in a pan, chop up some onions and garlic and soften, then I slice some high quality sausage, like Aidell's apple sausage, and saute it with the onions and garlic. When that is thoroughly heated through, I add my swiss chard and a little chicken broth until it wilts. Sprinkle with feta cheese and serve. We all really love this.
Farmgirl Sister #98
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| Marybeth |
Posted - Dec 28 2008 : 12:23:55 PM
Serve as you would Spinach. A lot of places use Swiss Chard instead of spinach.
Steam and eat. YUM> MB
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| Woodswoman |
Posted - Dec 28 2008 : 12:16:19 PM
I LOVE swiss chard. My favorite way to eat it is:
Wash it, chop the stems, and tear up the leaves a little.
Heat olive oil in a pan over medium heat-sautee a few cloves of chopped garlic, then throw in the chard and a little salt and pepper.
When the chard is soft, pour everything over some pasta with a little parm. or romano cheese (and a glass of Merlot for the chef if you are so inclined). YUM!
Jennifer
Farmgirl Sister #104
"Nature brings to every time and season some beauties of its own".
-Charles Dickens |
| electricdunce |
Posted - Dec 28 2008 : 11:53:36 AM
CHOPPED AND BOILED IN A LITTLE WATER, SERVED WITH A little butter and salt, cannot be beat 0y favorite greens of all time...
Karin
Farmgirl Sister #153
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| LindaEllen |
Posted - Dec 28 2008 : 07:55:53 AM
Hi Liza, I dried collard greens this summer, crushed them all up with dried herbs and made POT Herb. You toss some in beans or soup, yum good. Perfect for those that don't like cooked greens, (it kind of hides em with just little pieces of collards but still gets the goodness). When dried strip off the stem and just use the leaf part. Toss the stem in water w/ other veggie ends to make a veggie stock. Freeze or can and you got that on hand as well.
I love greens and can eat by themself with salt, pepper and butter.
I remember when sis and I came home from school we would open up a can of spinach to eat, topped with vinegar
Linda
Farmgirl Sister #343
Locust Trail Homestead
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