I love Swiss chard quickly sauteed over a high heat in whatever fat or oil you fancy, with garlic, thinly sliced onions and a squeeze of lemon juice, salt & pepper to finish.

If you cut the ribs on a diagonal and put them into the pan for a couple of minutes before adding the green portions, they will cook tender enough to enjoy without the green portion getting too soft.

I also like the leafy portions shredded into salads. The stalks and leafy portions are both great in soups or in mixed vegetable stir fries.

A gratin of chard and leeks is very tasty too.

I chop it up and place it raw into a pastry shell with some sauteed onions then add quiche ingredients and bake.

I love Swiss chard!
If you cut it up and cook it in a pan with just the water clinging to it and some bacon grease....then add vinegar and a dash of tobasco....you can eat a huge bunch all by yourself!
Linda C

I use sauteed chard in a frittata or an omelette.

I like it in soup....any homemade soup. Or even canned chicken noodle soup.
But my favorite way is sauteed with bacon and onion.

Thanks for the idea's. They sound great. I have another question. Do you think I could chop it, package it in baggies, and freeze it for soup later on?

It freezes very easily. Blanch it first.

I had chard rolls at a dinner party once. They were fab. Same idea as cabbage rolls, just using chard. Chard is one of my favorite greens, just behind beet greens.

My favorite chard recipe was posted by colleenoz above. It's really good!

Jim

Hey, Colleen, it's good to see you here again!

I blanch and freeze it and I can it, and I use it in nearly any recipe that calls for spinach, but I like it just like Colleen mentioned best.

I also use it in this soup recipe:

Swiss chard, tortellini & white bean soup

1 tbsp. olive oil
3 cloves chopped garlic
1 small diced onion
4 cups vegetable broth (or more if you like)
2 cups frozen cheese tortellini (or your favorite flavor)
2-3 cups chopped fresh swiss chard or spinach
3/4 cup white beans (I use cannelli)

Saute onion & garlic in oil. Add veg. broth. Bring to a boil, then add tortellini. Cook tortellini till almost done, then add swiss chard or spinach. Then add beans. Season with lots of fresh black pepper & some salt if desired. Heat till chard or spinach is wilted. Serve in soup bowls & top with freshly grated parmesean.

Annie

I had just finished freezing 3 pint bags about the time you posted this question!! LOL
I wash, blanch, cool quickly in a sink full of cold water, then squeeze out most of the water and into ziploc bags.
Easy!

I use the frozen chard just as you would frozen spinach; soups, quiche, breads, lasagne.
Fresh, we use in salads, Chard Rolls (like Cabbage Rolls) or cooked in any of the ways above!

For some reason, I cannot grow spinach! But chard loves me!
So. We eat chard. :-)

Deanna