Chard is ready from spring through fall and, like most greens vegetables, it can live in your refer, and stay good for about three days if you keep the chard moist. I wash all the leaves separately and keep in a hydrator.
The one neat thing about Chard is that it can be steamed, sautéed, stir-fried or added to soups. (I love it in soups; it’s not over powering) If you don’t want tough stems, don’t forget to allow extra cooking time. You can use chard in recipes calling for any greens, even spinach, such as quiche and lasagna.
I came across this recipe, it’s a classic – let me know what you think.
Swiss Chard Pie
1 onion, chopped
1 clove garlic, minced
2 tablespoons oil
1 bunch Swiss chard
6 eggs
1 cup shredded cheese
1 teaspoon salt
2 pie crusts
Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard, add to pan and cook until wilted. Beat eggs in a bowl; add cheese, salt and chard and mix. Pour into pie shells and bake 30-40 minutes. Makes 2 pies.
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Chard looks kind of like spinach, same in color but with a colored stem. Also, I read on the net that the minerals found in both greens are more readily absorbed from chard which doesn't contain the inhibitor oxalic acid, and don’t ask me what that is, because I don’t know:)
Chard is ready from spring through fall and, like most greens vegetables, it can live in your refer, and stay good for about three days if you keep the chard moist. I wash all the leaves separately and keep in a hydrator.
The one neat thing about Chard is that it can be steamed, sautéed, stir-fried or added to soups. (I love it in soups; it’s not over powering) If you don’t want tough stems, don’t forget to allow extra cooking time. You can use chard in recipes calling for any greens, even spinach, such as quiche and lasagna.
I came across this recipe, it’s a classic – let me know what you think.
Swiss Chard Pie
1 onion, chopped
1 clove garlic, minced
2 tablespoons oil
1 bunch Swiss chard
6 eggs
1 cup shredded cheese
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