Swiss chard is one of those veggies that gets overlooked. It’s a beautiful green, but I think it has a bad wrap for being a “health food nut” veggie. Well let me tell you, it’s GOOD! I prefer it to spinach, it has a milder taste and it’s awesome as a salad green.
Here are a few ideas:
Swiss Chard Salad:
INGREDIENTS:
The amount of each ingredient is to taste and based on how many greens you have.
- Swiss Chard (stems removed, green leafy part only)
- Goat cheese or Blue Cheese crumbles
- Pine nuts
- Cucumber
- Dried cranberries
- Dressing:
- Fresh lemon
- Olive oil
- Salt & Freshly Ground Pepper (to taste)
- Pick the best looking chard leaves from your plant (try not to remove more than 25 – 35% of the plant to prevent shock). Wash and dry in a salad dryer.
- Remove the stem and use the leafy green only (Compost the stems or use to make a veggie stock)
- Tear leaves into small pieces
- Add all ingredients
- Pour olive oil
- Squeeze in half of a lemon (through a strainer to catch seeds)
- Salt & Pepper
- Toss & Serve
ENJOY!
COOKED CHARD:
Lightly saute (approx 2-3 min) in olive oil with 1 fresh garlic clove, salt & pepper. Squeeze a little bit of lemon.
Add olive oil, garlic, salt & pepper to taste.
urbanfig 
