swiss chard

[Justy]

bit of a strange question but what does Swiss Chard taste like and how do you cook it?

[Justy]

[annieb]

To my taste, swiss chard tastes very much like (and I use it interchangeably with) kale, spinach or other dark leafy greens. 

I use it to add bulk and heaviness to green salads raw, as well as using it in stir fries to bulk out the veg part of the stir fry.

I can't honestly say that it's my favourite veg (though the variety we had last year 'Bright lights' was colourful and fun and when I used the young stalks, it added colour to my stir fry mix).

It's not very attractive whilst growing.. (looking thuggish and weedy, imo)... but it's really good for adding bulk to greens and doesn't go all slimey and hideous like spinach when it's cooked.   I can't abide slimey spinach... *shiver*  :-X

Annie in Norway

PS Edited to add:  I've used it in a pinch for stuffed ricotta shells in place of spinach, as well as for veggie lasagne... Anywhere you would use frozen drained spinach.. chard is a better alternative (since it has more muscle than spinach and doesn't go all weepy and slimey)...

[tim]

I would say 'earthy'. For recipes, search back in recipes. Lots!

[Multiveg]

The rainbow chard can be quite pretty with colourful stems and shiny dark green leaves. OH put the stems in with the roast - can't remember what they were like though as there was lots of garlicky gravy.

[Doris_Pinks]

Still picking my last years chard!!

[Mrs Ava]

Wouldn't be without it and had it tonite, steamed then stir fried with shallots (also from the plot today  ;D) and mushrooms.  I think it is a gorgeous plant, green and colourful at times when there can be little else around.  Agree with Tim, a more earthy flavour than spinach, more robust.  Baby leaves are very tender, great in salads, bigger leaves stand a light steaming, and the whoppers can be cooked quite roughly  ;D.  The big stems/ribs are delish steamed and served with cheese sauce, or lashings of butter.  Very indulgent, picture me now, butter covered asparagus, butter covered globe artichokes and butter covered chard stems!  Hear the cholestral levels a'rising!  :P

[tim]

For anyone who has a problem in growing chard - in this case, Rainbow chard - try pre-germinating like this. Can't fail.

[tim]

Arguably the best time for tender pickings - the 2 weeks or so when it's going to seed?

By the time it's all gone, the next planting will be ready.

[Mrs Ava]

awwww, so sad to see it all pulled.  Just cut all of my flowering stems down to the ground, just to see if they will produce anymore baby leaves.  Gotta get my monies worth....oh, hang on...Stephan gave me the seeds....hmmm...I am in profit!  HOORAH!!

[tim]

Not 'pulled', Emma - that was lunch.

The re-growth is going strong!! And so is the follow-on crop.

[tim]

- and more re-growth!!

[westsussexlottie]

So at what point do we harvest the chard? When it goes to seed? I am confused. I am growing it but never grown it before.

[Doris_Pinks]

When the leaves are big enough to pick! You can pick em young n tender for salads too.
They seed in the following year (well mine do!) and you can still pick them then, but no you do not have to wait for them to seed before you pick.  DP

[tim]

Sorry, sorry, sorry!!  (DP - you were too quick for me!!)

1. Start picking from as soon after planting out as seems worthwhile. Like No3.

2. No1 is last year's Rainbow Chard planting - gone to seed - clearing it tomorrow, because it's too fiddly to pick any more. But - until now, the going-to-seed stalks have produced the tenderest shoots of all its life.

3. Swiss Chard  No2 - as shown elsewhere, still producing 're-growth'. Great, 'cos you just pick the whole huge centre stalk & de-leaf in the kitchen.

[westsussexlottie]

Thanks DP and Tim!
Not so confused now.

[Hector]

So can either use as cut and come again a few leaves at a time OR chof off whole centre bit and it regrows?

[thifasmom]

So can either use as cut and come again a few leaves at a time OR chof off whole centre bit and it regrows?

yep

[artichoke]

Just in case you have a surplus of chard and family won't eat it, I have recently discovered where to hide it. Push chard (no stalks) into a casserole during its final 5 minutes of bubbling and it disappears into the gravy. Layer it (lightly boiled, chopped, drained) over a pizza base before adding the tomato paste, cheese, olives, anchovies, whatever you are using, and it takes on a tomato flavour while adding bulk. I like it, anyway, and others don't seem to notice its presence.

Greek spinach and feta pie with lots of chopped herbs wrapped in filo pastry is good, too.

[lewic]

I think its nicer than spinach as it doesnt make your teeth itch! I think its got less oxalic acid in it, so probably better for you.

Re hiding it from the kids, I'd go with any greek recipes. They are masters at making veg taste good - it usually involves adding loads of cheese and deep frying the lot. Yum!  :D