7 Responses

1. bryan
   July 18th, 2008 at 8:12 am

   Sorry, no recipes, but I like the photo!

   Thanks!

   -Brianna

2. mss @ Zanthan Gardens
   July 18th, 2008 at 12:38 pm

   1/4 cup pine nuts
   1/4 cup raisins
   1 small red onion sliced thin
   1 1/2 lbs chard. (Strip leaves away from stems.)
   2 Tbl olive oil
   salt
   black pepper
   1 Tbl balsamic vinegar

   1. Toast pine nuts and set aside.
   2. Fry onions in oil over medium high heat for 4 minutes. Add raisins and cook 1 minute longer.
   3. Add chard. Cook until wilted, about 6 minutes.
   4. Sprinkle with salt, pepper, balsamic vinegar and roasted pine nuts.

   *mouth waters* Thank you!

   -Brianna

3. Bob
   July 22nd, 2008 at 11:46 pm

   I think it’s one of those greens that shouldn’t be cooked. For me it’s a salad green only with vinegar and oil dressing.

   Yeah, I was thinking of using some of the young leaves in salad. Thanks for the tip.

   -Brianna

4. Jenny
   August 14th, 2008 at 8:31 pm

   Chard is a big success in the garden. One of the plants you can grow year round.

   Yes–it’s the only crop that really made it in our summer garden this year.

   -Brianna

5. HappyMouffetard
   August 20th, 2008 at 9:37 am

   No recipes, but what a great photo – the freshness of the green contrasting so well with the bright red. I hope it tasted as delicious as it looks!

   Thanks. I’d say it *was* as tasty as it looks.

   -Brianna

6. Jenny
   August 20th, 2008 at 8:21 pm

   I do have a wonderful recipe. It was in the Statesman some time ago. It is a crustless quiche which has loads of flavor and works every time. Will get it posted when I get home.

7. Nicole
   August 31st, 2008 at 6:46 am

   The SWISS-CHARD-AND-HERB-TART at:
   http://www.epicurious.com/recipes/food/views/SWISS-CHARD-AND-HERB-TART-103433
   I usually just do a bottom crust only and add caramalised onions/herbs and sometimes substitute feta/chevre for the ricotta, skipping the eggs.

   Ooh, sounds amazing. Thanks!

   -Brianna