I started adding chard to Asian-style stirfries last year when I had a bumper crop of chard but not enough peppers or green beans - which were previously my standard for stirfry - and it quickly became my favorite way to eat it. I also saute with onion/garlic/olive oil and layer the resulting delicious mess in a baked pasta with red sauce and goat cheese. I just had to pull half of mine out because of a fungal disease but the remainder is recovering quickly and already growing to fill in the empty spots now that our endless rain has let up. I think this stuff is indestructible.

This is how I make a potato au gratin. Been making them this way for over 30 years. Can't remember if it was Julia Child's or some other chef on TV that I watched make them this way. Rich and Creamy. Made this way you don't have to add additional flour. Home Cookin Chapter: Recipes From Thibeault's Table Potato Gratin ============= I don't usually follow a recipe when making a Potato Gratin. Use the following as a guideline and adjust everything to your own taste. For a rich dish, use butter and whipping cream. 3 to 5 Russett Potatoes (or more depending on number of servings required) 1 garlic clove 1 teaspoon fresh thyme (optional) Butter Heavy Cream (or milk if you want a less rich version) parmesan cheese Gruyere cheese as well as cheddars and blue cheeses can be added for a different taste all together. Salt and pepper . Rub cut garlic clove over the surface of a gratin or casserole dish. Butter. Slice potatoes and place in pot and add enough cream/milk to almost cover. Add the garlic clove, thyme, salt and pepper. Bring to a boil and simmer for a few minutes, stirring often so the potatoes do not stick. When the potatoes have released some of their starch and thickened the liquid,remove the garlic clove, add (optional) 1 to 2 tablespoons butter) and some grated parmesan cheese. Pour into prepared casserole dish, dot with butter and sprinkle with some more parmesan cheese. Bake in a 375°F oven for 45 to 55 minutes or until potatoes are tender. Remove from oven and let sit for 10 minutes before serving. Another way to make a potato Gratin is to saute some thinnly sliced onions in olive oil or butter until golden, add some thyme, and some chicken broth. Add the potatoes, salt and pepper and bring to a boil. Pour into a buttered casserole dish sprinkle with some parmesan cheese and bake until cooked.

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

Hi all, Sorry for the delay in getting back with you. I have had a very busy time since I posted this recipe. I will attempt to answer your questions. Sorry for the mistakes. The recipe is sort of like quiche, without the crust. Yes, there really is 1/14 cup olive oil. I know it sounds like a lot (guess it is) but it's healthy! It also makes the dish very moist. Finally. There are about 6-8 small red sliced red potato's in the dish. Sorry again, SG