Revive tired-looking leaves in a bowl of cold water with a splash of vinegar. But then they send up a spray of daisy-like flowers, which turn produce seeds that fall and make an early crop spring salad. Swiss chard gratin. Start Slideshow 1 of 5. That is Swiss chard, and it’s awesome! Before you cook the chard, you'll need to wash it. Unlike many vegetables, larger Swiss chard leaves aren’t necessarily tougher than smaller ones. Swiss chard holds up well against warm temperatures, unlike other leafy greens. Make sure to generously dress the salad so each and every leaf is seasoned. Top with toasted sesame seeds. They might be particularly dusty. Heat the oil in a large frying pan or wok. This orange braised rainbow chard starts with thinly sliced caramelized onions. The variety we sell is called Bright Lights Swiss chard, and it’s beautiful as well as flavorful—it seriously looks like a rainbow in the garden. This misnomer can likely be attributed to the fact that it was first described by a Swiss botanist in the 1700s. More ideas for cooking your chard: If you’re lucky enough to find very tender chard, it can be eaten raw and, like kale, can handle a hardy dressing. Sausage, Greens, and Beans Pasta – Spicy sausage and herbs complement the flavors of Swiss chard. First you’ll want to wash it under running water because the bumpy surface of the leaves and the groove in the stem can trap dirt. Plants do this. Other, unexpected, things to do with chard: It is very good with celery – chop up a couple of sticks of celery and fry as above before adding the chard. Add Swiss chard to your favourite dishes to add a bit of deep flavour and extra nutrition. Swiss chard is often enjoyed cooked, but it makes a delicious base for a salad when eaten raw. Swiss chard actually has nothing to do with Switzerland—it actually originated in the Mediterranean. Alternatives to Swiss chard. After 20 minutes or so, the leaves should perk up. Also, everything in the cabbage or Brassica family takes to growing with chard quite well, as does anything in the Allium family. For something a little easier, try using Swiss chard in stir fry or risotto. Q: What can I do with a whole lot of swiss chard? The chard was bolting. Here are a few other ideas: 5 Ways to Eat Chard Stems Readers, what do you do with Swiss chard stems? https://www.foodnetwork.com/fn-dish/recipes/2011/08/rainbow-chard Use the leaves like a tortilla wrap. Q: I’m preparing a soup using Swiss chard, but only using the leafy part. Unfortunately, no one else in my family likes it this way. You can sauté them just like you would bok choy or other greens for a simple side dish. You don’t want to do this when you buy it though, as the leaves can wilt a little when washed – so do it right before using it. Our Swiss chard gratin goes well with venison or a meaty fish like turbot or halibut. Sauté Swiss chard in a little olive oil and garlic. If there are other visible dark spots on the stem, use a vegetable peeler to remove them. This … What Do I Do With Swiss Chard? Ribbons of this earthy, nutrient-packed plant are easy to handle and ideal for wilting down to a silky texture. More. A good ratio is four cups of packed greens to a gallon of boiling water. Swiss chard (also known as chard, silverbeet, spinach beet, perpetual spinach, crab beet, and mangold) is a green leafy vegetable that is related to both spinach and beets. Swiss Chard Roasted Vegetable Salad – This hearty salad is delicious topped with salmon. Chard and Apple Salad with Bacon Vinaigrette Photography by Ryan Brook 5. Try a wilted Swiss chard salad or this Swiss chard and pea shoot salad. Pin. Sauté Swiss chard in a little chili oil. If your fishmonger doesn’t have small butterflied trout, you can use larger single trout fillets and simply top them with the chard mixture to bake. Send Text Message. The Swiss chard will be ready to harvest by the time the beans are getting ready to have a growth spurt and over shadow the chard. The chard stuffing helps keep the delicate trout moist as … Prep the Swiss chard: You need about 2 pounds of Swiss or rainbow chard for this recipe.