Five stalks isn't a lot but if the stores don't have it, they don't have it.

I'll bet you could get by with beet greens (the closest), broccoli raab, kale, kohlrabi greens (ha -- try to find this!), bok choy or even spinach.

Joe

I grow swiss chard and I think the taste is like a mild spinach. So, if the recipe calls for cooked chard, I would under cook spinach greens, or baby spinach, and use those.

By stalks, did she want the stems (which resemble celery by the way) or the leafy green part?

It's very easy to grow. And the red chard is beautiful and looks pretty even in flower beds!

Swiss Chard and Spinach are very much alike except SC has more texture and is more bitter. Substitute Spinach

Thank you! The recipe calls for both the leaves and the stalks. Spinach it will be.

Spinach can substitute for the leaf, but I think you'll have trouble finding substitutes for the stalks. Celery has the right consistency, but the flavor will be wrong.

As Joe said, beet greens are the closest. In fact, beet greens are an exact substitute. Beets and chard are the same species of plant, just different cultivars, one of which is grown for roots, the other for stems and leaves.

Spinach won't be a bad substitute. The flavor won't be the same, but it will be good.

Jim

I love chard. I also love spinach.

Let us know how it comes out. Recipe? I make frittata with chard. Your recipe sounds like something I'd like. The apple is an interesting ingredient.

dancingqueen and barnmom,
Care to share your recipes???

I've got plenty of chard and not feeling very creative!
I do need to make Chard rolls again though for the freezer (just subs chard for cabbage).

Wish I could send you some chard but I'm pretty sure it wouldn't fair well in 80 degree heat in the mailbox! LOL

Deanna

I don't really have a recipe. I butter or Pam a 9x13 Pyrex casserole and liberally coat it with grated parmesan cheese. I chop and saute in Pam or a bit of olive oil: an onion or some leeks, a couple cloves of garlic, swiss chard (the five large stems sounds about right), and whatever else I have such as a red bell pepper or a yellow squash. I beat 9 or 10 eggs with herbs, fresh or dried: a bit of oregano, rosemary, sage, thyme, fresh pepper, etc. I add the sauteed veggies to the egg mix, with a cup or 2 of grated flavorful cheese (Swiss, sharp cheddar, fontina, asiago) and pour it into the prepped 9x13. Bake at 350 for 20-25 minutes or until eggs are set.

Thanks barnmom!

Sounds like you cook like I do. No recipe, just some of this and some of that, depending on what's available, fresh, comes to mind! LOL

Deanna

Although it would taste good I am sure, wouldn't the beet green stems color the eggs?

I made a tart by the same method Barnmom describes. I used a pie shell and only 3 eggs. You could use 4 or 5. It was delicious and very little work to make. Swiss chard is so good in prepared this way.

Jim

Thanks for the suggestions. I've never used Chard - Swiss or any other kind but loved the way this recipe sounded. I did buy some baby spinach but I may also go look for the beet greens. I will also try the farmers market in the morning for chard. Here's the recipe.

Green apple, cheese and Chard Oven Omelet

1 bunch (5 stalks) Swiss chard, stems and leaves separated
Evoo
2 medium onions, 1-inch dice
salt and fresh ground black pepper
1 large clove garlic minced
1/4 cup water
1/2 large Granny Smith apple, peeled, cored and cut into 1/2 inch dice
5 large eggs
3/4 cup milk
1/8tsp fresh-grated nutmeg
1/8 tsp salt
1/8 tsp fresh black pepper
1 cup fresh grated Parmigiano-Reggiano or Asiago Cheese
1 cup shredded Muenster or Monterey Jack cheese

Preheat oven to 350(F). Chop chard stems into 1 inch pieces, then chop leaves. Film 10inch skillet (with ovenproof handle) with oil, and heat over medium-high heat. Add onions, chard stems, a little sand and pepper. Saute until vegetables are golden brown.

Stir in garlic, add chard leaves in two batches. As first batch wilts add the second. Add water, stir over med-high heat until leaves look like cooked spinach and liquid evaporates. Stir in the apple and remove from heat.

In bowl beat together eggs, milk, nutmeg, salt, pepper and 2/3 cup of each of the cheeses. Pour mix over the cooked greens. Sprinkle with remaining cheese. Cover with foil, bake 30 minutes. Uncover and bake 10 to 15 minutes until knife comes out from center with only a bit of egg and cheese. Remove from heat. Let stand 5 to 10 minutes then cut into wedges.

Thanks for the point about the spinach not having the stems. I never thought about that. Hopefully I can find chard at the farmers market. I had also thought about using leeks but since I've never used chard had no clue if that might work.

IMO, I would use bigger spinach leaves vs baby sp. leaves. Or add some large leaves to your baby leaves. The larger leaves will have more texture. I think it will be very tasty either way.