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Post by armjr on Feb 20, 2015 21:45:42 GMT -5
I love Swiss Chard. I love the greens and I love the stalks. Of course the stalks can be cooked in with the greens but then I'd have to give up a great snack (and I love snacks too). I like all types of greens but I like Swiss Chard the best. Then, when they are all gone out of the pot, I pour the pot liquor into a glass and drink it (I've been known to drink it right out of the pot when certain other people aren't looking). It's so green and beautiful it's just got to be good for you.
I'd post a picture, but, too late!
Alan
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Post by oliverman on Feb 20, 2015 22:52:14 GMT -5
I have no idea why people like this stuff. It is ok in soups or quiche (easy to grow spinach substitute), but otherwise only eat it out of duty because it is easy to grow and nutritious. I much prefer kale.
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Post by Mumsey on Feb 21, 2015 3:59:32 GMT -5
Chard is one of my favorites also! Kale, not so much. But then I have only eaten what Dad has cooked, maybe it's the way he did it. May have to try it again. Perpetual spinach is also very good, I often cook it with chard.
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Post by desertwoman on Feb 21, 2015 10:44:52 GMT -5
I eat them both. I love them both.
With chard, it's easy to overcook. Then you have a mushy mess of greens on the plate.
Kale is a little hardier. When I am cooking it, I make sure to tear it into small pieces.
My favorite with both of them is to sauté some sliced onions and minced garlic in olive oil, then some freshly ground fennel seed, salt and pepper. Toss in the greens and stir until soft and cooked to your liking.ette
I'll be making bruschetta for a finger food to take to the Acadamy Awards party tomorrow. I'll make chard as above and place on triangles of a local crusty whole wheat bread that have been grilled with olive oil and garlic.
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Post by pepperhead212 on Feb 21, 2015 10:58:42 GMT -5
I really started using chard a lot when Rick Bayless started authoring his Mexican cookbooks, which had chard in many recipes, which are absolutely delicious! I never discard the stalks - most of those go into Thai curries or stir-fries. It is the only green in my garden that withstands heat, at least to some extent.
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Post by breezygardener on Feb 21, 2015 11:00:10 GMT -5
Swiss Chard - especially the "Bright Lights" variety - is DEFINITELY one of my most favorite cooked greens. I'm not fond of it raw - even at the baby stage - in salads, but cooked? It's terrific, & I enjoy it frequently in different ways & as part of different cuisines.
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Post by daylilydude on Feb 21, 2015 11:34:34 GMT -5
I love Swiss Chard. I love the greens and I love the stalks. Of course the stalks can be cooked in with the greens but then I'd have to give up a great snack (and I love snacks too). I like all types of greens but I like Swiss Chard the best. Then, when they are all gone out of the pot, I pour the pot liquor into a glass and drink it (I've been known to drink it right out of the pot when certain other people aren't looking). It's so green and beautiful it's just got to be good for you. I'd post a picture, but, too late! Alan I love all greens, especially collards... but I use the pot liquor to make some cornbread... crumble up some fried bacon in the batter and it's delicious... ;)
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Post by johng44 on Feb 21, 2015 12:53:27 GMT -5
I Love chard, any variety, in any fashion, soup, salad, stir fry even chopped fine and stirred into cornbread. Particularly fond of bright lights because of the color it adds to a dish. I grow Bright Lights, Prima Rossa, Ruby Red and Neon Lights. Supplement the chards with Lacinato kale and RedBor kale. To be honest I did not eat either until I started gardening. Prima Rossa is a really nice chard!
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Post by octave on Feb 21, 2015 12:57:52 GMT -5
I'll be making bruschetta for a finger food to take to the Academy Awards party tomorrow. Nice that they now have the "Best gardener in a supporting role" category! (supporting a family, that is)
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Post by desertwoman on Feb 21, 2015 13:03:26 GMT -5
We're all nominated!! I'm rooting for us all
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Post by breezygardener on Feb 21, 2015 15:12:24 GMT -5
I posted my favorite recipes for wonderful Swiss Chard over on the "Cooking" forum. For those of you who are fans, or for those who might want to become fans, enjoy!
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Post by ncgarden on Feb 21, 2015 17:03:15 GMT -5
oliverman - I'm with you. I much prefer kale. I grew the chard because so many people here love it, it was okay, grew well. Its a bit too ... earthy ... for me, perhaps because I really like my greens raw. I am, however, completely hooked on kale and collards!
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Post by gakaren on Feb 21, 2015 17:12:35 GMT -5
I don't like Chard, Kale or Collards. I can tolerate Mustard greens but I LOVE spinach! Can you tell I was raised in the north?
I may have to try to cook them different than I've had them in the past but what I had before just didn't do a thing for me.
I haven't been able to get chard to grow that well down here...guess I may need to grow it during the winter months????
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Post by ncgarden on Feb 21, 2015 17:26:10 GMT -5
gakaren - my greens have a very hard time in our summer heat (except for the turnip greens). I normally plant them at the first of September or so and they grow well into December.
I cannot stand greens the way they are cooked here. I like mine lightly sauteed with bacon fat (at our house, we ALWAYS have a jar of bacon fat) and with a bit of hot pepper (cayenne usually) sprinkled in. I also love them sauteed and then tossed with pine nuts and a bit of parmesan cheese. And of course, I like them raw, julienned and tossed with olive oil, lemon juice, salt and dried cranberries.
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Post by armjr on Feb 21, 2015 20:56:11 GMT -5
I like the Swiss Chard stalks raw but not the leaves. I have not found a type of greens that I dislike… except for the variety of kale that I grew this year. Since my other "Kale" post I have tried a few other varieties and have found them to be nothing like what I grew. One of them was very mild and had none of the "kale" flavor that I found unappealing. I picked some the other day and have it in the fridge. kinda hoping it'll go bad before I have to eat it.
Alan
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