Cooking Chard?

**Rottie** · 11-11-2011, 01:25 PM

I grew chard this year. Cook the stems for about 4 mins before adding the leaves which are ready when they just wilt. I usually check my stems are softening as sometimes takes a couple of extra minutes depending on thickness. Tastes really good. I steam it as well sometimes takes about the same time. Not added it to stews or anything so cannot help you with that, soory.

**veggiechicken** · 11-11-2011, 01:38 PM

I usually treat mine like 2 separate veggies - Leaves like spinach and stems like - uh - stems. Stirfry the stems, chunked up like rhubarb, in a bit of oil with garlic, onions, parings of carrot, what-have-you, when soft, add the torn up leaves cook 'til wilted and add soy sauce, toasted sesame seeds or cashew nuts. In other words, I like them Chinese-style.
If the stems are really tough and stringy, add to the compost heap for extra flavour!

**Bren In Pots** · 11-11-2011, 01:39 PM

Not tried adding it to stews yet because I usually use Kale for that, but last week I made a nice quiche using chard.

River Cottage - River Cottage Community Recipes

**chris** · 11-11-2011, 01:50 PM

I munch on it raw when it's small, inbetween feeding it my chickens. I grow quite a bit in the garden (bright lights), keeps coming back - it's seeded everywhere now

. Only grow it for the chickens mind, may try some of it in tonights grub.

**Helgalush** · 11-11-2011, 02:58 PM

I cut the stems in to small pieces usually and boil them for 4-5 minutes longer than the leaves, then add to stir fries (usually). I love chard, its probably one of my favourite leafy veggies.

**Thelma Sanders** · 11-11-2011, 03:38 PM

I don't bother with the stems, I just treat the tops like spinach

**Two_Sheds** · 11-11-2011, 03:57 PM

I always shred chard up and add it to soups, stews, curries: it's the only way He'll eat it

**alex-adam** · 11-11-2011, 04:12 PM

We grow the white stem Swiss Chard.

When young we use as spinach, stems and leaves.

When the stems are large and thick, we cut off the leaves and discard (hard and bitter by then) the stems are cut into 4"-5" lengths, braised in a little butter and stock, served with grated Parmesan cheese, some chopped parsley and a squeeze of lemon.

We also make a soup, recipe below:

Swiss Chard and Green bean soup.

To serve 4

1 medium onion chopped
1 garlic clove chopped
Olive oil
1/2 tsp roast and ground cumin seed
about 1 lb (450gr) Swiss chard, or spinach or a mixture of both, chop stalks and roughly shred leaves.
6-8oz (170-220gr) green beans, - French, runners or broad beans or shelled peas or a mixture of any combination of them - strip any strings off the French or runner beans and chop into 1" pieces.
chopped mint or dill leaves
1.1/2pt (850ml) vegetable stock.

Heat the oil in a pan, sweat the onion, garlic and ground cumin for a few minutes, add the chard, beans, mint and the stock. Cover and simmer gently for 15 minutes or until all soft.

Cool slightly, then process in a blender until very smooth. Return to the pan and reheat.

Serve in warm soup plates, garnish with some olive oil and lemon juice whisked together, a dusting of nutmeg and slivers of Parmesan cheese. Some warm ciabattas, crusty rolls or French bread goes well with this.

a-a

**Two_Sheds** · 11-11-2011, 04:14 PM

Zaz's fave chard recipe

**SarrissUK** · 12-11-2011, 12:47 AM

I love chard with toasted sesame seeds (toast the seeds first, then chuck in the chard then squeeze fresh lemon over it. I could live on that, seriously

**lettucegrow!** · 12-11-2011, 08:59 AM

I'm with you SarrissUK, love the stuff. Strir fried, steamed or in stews. The chickens do too , always a dilemma, do I give it to the girls or put it on my plate!

**Scarlet** · 12-11-2011, 12:38 PM

My kids don't like it steamed but they will eat it with cream and a little parmesan
Spinach + /or Chard Gratin : Riverford Organic Vegetables

**Alison** · 12-11-2011, 09:23 PM

As already said, you do need to do the stems and leaves separately. My favourite is to make it into a pesto, the recipe is on here somewhere but I can't get the search to work properly anymore

**salome2001** · 13-11-2011, 12:19 AM

ooh you are all making me hungry!!!!

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