Yes to all.

Chop the big leaves up, trim off the worst of the munched on places, and simmer them gently in some ham broth or chicken stock and they'll be delicious. A bit stronger flavored than the young ones, but perfectly good.

And if you cut it down to a stub of a few inches it will regrow.

I like the leaf stems also. It's like cooked celery when boiled.

Chard is an all-year vegetable for me and one of my favorites. I cut away any chewed or leaf-mined areas and chop the leaves and stems and use it in stir fry, stew, casseroles, steamed with onion. It's very versatile with nothing going to waste.

I did not know that chards can grow like grass; cut grow, cut grow(grin!)
I have started some red SC, in a flat in mostly shade, wating for th weather to cool off(maybe down to 89s!!) to plant them.

To contrast red SC, I have chinese cabbage for stir fry.

Don't just cook it. Chard is great mixed with lettuce and spinach in a salad. In fact, I prefer it raw to cooked. Just cut out the stems and use the leafy part. Either toss the stems or use them in soup.

Personally, I only use young chard leaves for salads. The stronger flavor and coarser texture of the older leaves doesn't appeal to me raw.

Chard is a most versatile vegetable -- so many possible uses.

Don't just cook it. Chard is great mixed with lettuce and spinach in a salad. In fact, I prefer it raw to cooked. Just cut out the stems and use the leafy part. Either toss the stems or use them in soup.

Thanks!!!

Leisa

I like to saute chard with caramelized onions. First take off any nibbled edges, pull out any stringy veins and chop off the stems. Tear or cut up the leaves and chop the stems. I take a medium onion, slice it thin and cook it in a little olive oil on low until it is caramelized, between 8 and 10 minutes. Then add the stems, finally the leaves. Cook the leaves for only a short time, - otherwise they'll get soggy. Add salt to taste - yum.

We love chard steamed (cut the ribs out and steam them longer than the leaves). I rough chop it and steam. When we serve it, we do it like spinach with side dishes of chopped sweet onion, diced bacon fried crisp, chopped hard boiled eggs and vinegar. You dress it with what you like. Even my grandchildren love it that way. (14 yr, 13 yr, 10 yr and a veggie hating 18 yr) Better than spinach because it is less bitter. Northern Lights is a great variety with colors ranging from white thru yellow, orange and red. The ribs that is. The leaf is still green. SC is descended from the beet family. Many people like to eat beet tops that way.

There are a lot of sugar beets growing in this valley. Their tops look huge and luscious but because so many herbicides and pesticides, I won't get too tempted.

Ann

I use the larger chard leaves and stems in cooked dishes, the young/small leaves in salads.

One of my favorite ways to use chard is to use kitchen shears to cut it into 1/2" ribbons and add it to navy bean soup or lentil soup.

Chopped stems go into spaghetti sauce, salads, stir fry dishes, etc.