I grew swiss chard for the first time I think its ready???NOw how do ya cook it?Or do ya cook it?

-- Anonymous, July 31, 2001

Answers

teri......glad you posted on CS who you were, now I recognize you ;>). We like to steam our chard in a little water just like spinach and my hubby likes it with just salt and vinegar and I prefer a little butter and a little less vinegar. I am going to try and can some this year, never have and always wish in the winter that I had some. It, like spinach, is high in iron. I use very little water and watch it closely so I don't burn it but don't lose all the vitamins into the water. Very you leaves can be used in salad. I believe you could use it in most any recipe that calls for spinach unless you let the leave get too big and then it is best cooked IMHO.

-- Anonymous, July 31, 2001

We use the young leaves in salads. For the more mature leaves, strip out the center rib and lear into large pieces. Steam over boiling water, or nuke with just a tiny bit of water in the microwave until wilted. Don't overcook!! Serve, as Diane said, with a bit of butter, salt and pepper; or with a bit of vinegar. Good tasting and good for you too!!

-- Anonymous, July 31, 2001

Well, it's nice to know what it's good for. I've been growing it for the birds to eat, but I don't know if they will eat it all, so I might have to eat some myself!

-- Anonymous, July 31, 2001

Cut the stalks in pieces roll in flour and fry. I do believe that Bright Lights Swiss Chard with the multicolored stems is the prettiest plant in the vegtable garden. Sherry

-- Anonymous, July 31, 2001

You can also use larger leaves to wrap fillings in, similar to the way you use cabbage leaves, or grape leaves. Pour tomato sauce over it, bake, throw on some mozzerella cheese, and it's a meal!

-- Anonymous, July 31, 2001

Thanks for the chard recipes everybody, We have so much this year and I have been wondering what else to do with it. I agree with sherry, the ruby kind is BEautiful! I like to make Swiss Chard Pie, You make a dough and fill it with Chard, Feta cheese, nutmeg and dill. If anybody wants the recipe, say so, and I will write it out. Think I could fry up summer squash and chard together Sherry? think I will fix that along with Potatoe Salad and beans for supper.

-- Anonymous, July 31, 2001

Tren: You pie sounds really YUMMY!!! yes, write it out please.

-- Anonymous, July 31, 2001

OK Dianne, here goes! It really is good.

OK. Swiss Chard or spinish Pie, this is a traditional vegetarian patry from Greece.

4 cups all purpose flour, 2 cups whole wheat flour

1,1/2 ounces yeast, 1,1/4th cups water, 2 eggs, salt

7tbs. olive oil, 1 egg yolk for glazing, butter for greasing.

for the filling, 4,1/2 pounds spinach or swiss chard, 3 onions.

2 cloves garlic, 1 bunch dill, finely chopped

2 cups feta cheese, freshly gound pepper, nutmeg.

sift together the two flours, Make a well in the center, crumble in the yeast and mix with tepid water. cover with a little flour and leave for a least 15 minutes, until cracks develop inthe surface. Add the eggs , 1 teaspoon salt, and 1/4th cup of the oil, and knead thoroughly. Put the dough into a bowl, cover and set aside in a warm place until it has doubled in size.

For the filling trim, wash, and dry the chard or the spinash. Peel and dice the onion and garlic and chard stems and saute in the reamining oil until translucent. Add the spinach or chard leaves, and cook until the leaves have wilted. Drain in a colander and cool. Stir in the chopped dill and the feta cheese. Season with salt , pepper and nutmeg.

Knead the dough again. Roll out 2/3rds and use to line a greased pan .Prick the base at regular intervals with a fork and spread the spinach or chard filling evenly over it. Roll out the remaining dough, cut into long strips, and arrange over the filling in a lattice pattern.Beat the egg yolk with 1 tb.s water and brush over pastry. Bake the pie in a preheated oven at 350 for 40 to 50 minutes.

sherry I fried the chard in butter this evening with the summer squash and it was all yummy! Tren

-- Anonymous, July 31, 2001