[Moomin Mama]

We have cut some Swiss Chard from the allotment and are hoping to use some of it with tea tonight with Roast Beef - any ideas on how to cook ?  I've never had Swiss Chard before !

Also my Buttnernut Squashes have finally started growing and we cut one yesterday that is yellow/green colour and about 15cm long.  it is nowhere near as big as those in the shops - is it actually ripe or is it just a small butternut squash ?

Moomin Mama

[Swing Swang]

Strip the chard leaves from their stalks (which can be steamed like asparagus and drizzled with garlic butter – two veg for the price of one!) and wilt/cook the greens in a pan with a little olive oil (just like you would spinach).

To take it to the next level layer the wilted chard with a little cheese (a full fat, soft, sheep’s cheese is my preference, but brie/camembert works well too) not forgetting to sprinkle some on the top too. Bake at about 180C for about 20mins.

SS

[gregmcalister]

That does sound good! You could also do a similar thing but cover the chard in a bechamel sauce before finishing under the grill.

I think the important thing is not to boil the leaves otherwise they're pretty disappointing. I usually just fry a clove or garlic in butter before adding the leaves and stir frying until they're cooked. A sprinkling of black pepper to finish.

[jennyb]

i like cooking the stems chopped in a pan in a little water the evaporating the water (or draining)when they're tender, then adding and wilting chard leaves with a tsp (or more to taste) of chilli sauce/lazy cheats chilli in a jar.  

sometimes i then top with a poached egg.

[Janeymiddlewife]

Re your butternut squash - if it's a bit green i wonder if it was fully ripe too? I thought my pumpkins weren't doing very well - until i remembered i'd planted a baby variety  The more water you give them the bigger they'll get I suppose