Swiss Chard
Okay, even I will admit that it is expecting a lot for people to get whipped up into a frenzy over Swiss Chard in their garden, but this hardy green has it’s place amongst the sexier greens like spinach and lettuce. This was my first year planting Swiss Chard and I can honestly say that I wasn’t disappointed.
What Is It?
Swiss Chard isn’t a leafy green in the traditional sense like spinach or lettuce, it is actually an undeveloped beet root. It has the fancy Latin name of Beta Vulgaris Cicla (which sounds more like a spell from the new Harry Potter movie than a veggie). It has a lot of things going for it. It is very hardy, resisting diseases and pests. It doesn’t bolt to seed like spinach and with a bit of work it can be grown year round in most zones.
I grew a Ruby variety for it’s striking color. It added some distinction to my garden and looks great on a plate. I’ve been adding it to salads but wanted to try it cooked. I went with a recipe I found at Allrecipes.com and wasn’t disappointed. I will be keeping some Chard going as long as my weather allows me to and might try growing some in a cold frame this year with my spinach.
Here is the recipe I used:
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 small red onion, diced
- 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
- 1/2 cup dry white wine
- 1 tablespoon fresh lemon juice, or to taste
- 2 tablespoons freshly grated Parmesan cheese
- salt to taste (optional)
Directions
- Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
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