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Around the Kitchen Table Just want to talk about food? This is the place to sit back, grab a cup of coffee (or tea) and chat about food.

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Old 05-12-2010, 10:13 AM
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Swiss Chard

I have been seeing a lot of Rainbow Swiss Chard in the grocery lately. It looks so pretty I'd love to learn how to cook it and add some color to my veggie repetoire. Does anyone know how it tastes, or have some recipe suggestions?
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Old 06-04-2010, 04:59 AM
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My sister grew some swiss chard this year and I found this recipe to use and it is great! It is so good....

Swiss Chard
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

Here is the link to the recipe I used (with a picture)
Recipe source:

Here is the other recipe I used and it was really good too! It calls for spinach, but I substituted the Swiss chard for the spinach.

Spinach (or Swiss Chard) and Beans
6 ServingsPrep/Total Time: 25 min.
4 garlic cloves, sliced
2 tablespoons olive oil
2 large onions, chopped
1 pound fresh baby spinach
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 cup white wine or reduced-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
In a large nonstick skillet, saute garlic in oil until tender. Remove
garlic and discard. Add onions to pan; saute until crisp-tender.
Stir in the remaining ingredients. Cook and stir over medium heat for
10-12 minutes or until spinach is wilted. Serve with a slotted
spoon. Yield: 6 servings.
Nutrition Facts: 3/4 cup equals 138 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 446 mg sodium, 17 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

Recipe source: Taste of Home’s Healthy Cooking magazine, April/May, 2010, submitted by Patrick and Helen Reddy of Wilmington, North Carolina.
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Old 06-04-2010, 06:16 AM
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It taste similar to spinach.
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Old 06-06-2010, 06:06 AM
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Wash it well, trim the root ends. I usually just saute it in a little olive oil with some garlic and basalmic vinegar. If I don't add the vinegar when I saute it, my family will add it at the table. Adding it while cooking makes a nice sort of glaze. It is very healthy and nutritious, so don't over cook it. Just like spinach, a big huge bunch cooks down quite a bit. We have bought it at the Farmer's Market here lately. I planted some, but it never came up! It usually is easy to grow( likes cool weather though). I must have gotten some bad seeds.
Happiness is not getting what you want, it's wanting what you've got.
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Old 06-06-2010, 10:43 AM
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Tarain, so I'd cook it just like spinach? does it have that same sweet/bitter iodiney flavor?
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Old 06-06-2010, 12:31 PM
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It does have a little bite sometimes, but I think the vinegar glaze gives it a sweetness.
Happiness is not getting what you want, it's wanting what you've got.
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