[diggin@diggle]

Hello
I,ve not posted a question for a while, but I've had loads of tips off everyone

Just a quick question.  My Swiss chard is coming along nicely but how do I cook it, can I eat all of it and what does it taste like


Thanks

John

[farmersue]

It's very similar to spinach. Cook it the same way and use in same recipes. You can chop the stalks and cook them at the same time, or you can steam the stalks and eat like asparagus. Although i haven't actually tried it like that but it sounds nice! 

[Bernard]

It tastes of nothing much with a hint of beetroot but it is useful for adding to curries and veg stir-fries.

[DrBill]

I don't always use the mid-ribs as they are tougher, which can result in a less pleasant texture. I find they are very good used as a celery substitute though, e.g. in chunky vegetable soups. Just don't over-cook the chard leaves as they can go a little slimy (in my opinion). It's a great plant - just keeps on producing!

[digalotty]

lightly steam in butter lovely

[celjaci]

Use it all, chopped, to make Saagh Aloo ( Spinach & Potatoes)- the stalks fit in well

Also makes a great Fritata

[Patricia]

It is great used in stirfries as said and the very young leaves can be used in salads fresh. I also add mine to soups and pasta dishes. You can also try my roulade recipe from the competition last month. It is one of my fav easy to grow veggies. And it over winters here fairly well under a poly cover.

[JoseyJo]

I (well, hubby) is cooking up some Chard for dinner as we speak. I just love the colours!

I agree that treating it as Spinach is the best and that gives lots of ideas for recipes. I like the Celery substitute idea.

We chuck some in an oven dish (with a bit of Ham or Bacon if you like), break in a few eggs, pour over a bit of cream and chuck some cheese on top. Then bake until the eggs are cooked through and the cheese is bubbley - bout 30 mins..?

Yum, yum!

[diggin@diggle]

Thanks a lot everyone

[Aidy]

Try chopping up some cherry toms, shallots or onion, garlick and fry them in a little oli oil and a touch of butter then at the end add sliced chard leaves and a touch of lemon juice pinch of salt and black pepper.