I grow it in my garden every summer. We like it in soups also. I make it alone in some water with chicken bullion added, a little olive oil, salt, pepper and garlic powder.

I like it in soups too, but it takes some cooking to get it nice and tender. Try slicing it in thin strips and adding it (uncooked) to some cooked bacon, olive oil and sauted garlic. Toss it in the hot mix until it wilts, then garnish with some sliced hard boiled eggs and tomatoes. Just like a wilted spinach salad but a little 'meatier'.

Nice with a piece of broiled fish set on top of the wilted salad too!

Kate

Hi Tanya

Here are some ideas for your swiss chard. After this freeze is over, we will be able to plant more cold weather veggies.

Silvia

Here is a link that might be useful: swiss chard

thanks for all the advice.Mine was really good and yes I am ready to plant mmy veggie patch all over again> Thats when we warm up!

I substitute swiss chard for cabbage in Russian style hot sweet and sour borscht. You roll up hamburger meat and a little uncooked long cooking rice in the swiss chard leaves. I've grown up eating this kind of stuff, and I don't have a recipe. You might be able to find recipe if you google on sweet and sour borscht. I usually use some kind of canned tomatoes pureed in food processor or blender, a couple of carrots shredded or chopped, water, some ketchup, sour salt or lemon, a little sweet and low artifical sweetner and some sugar, little salt, onions fried until translucent, and cook a little bay leaf but take that out before the borscht is completely cooked. You can slow cook it in roaster in the over at about 350 or a less less if you need it to cook longer. You can also cook on stove top. Good meal for warming up the house on a chilly day.

There's a also a version of borscht made with beets and sometimes potatoes instead of tomato.

Sheila

It makes a terrific quiche, too - I modified a spinach pie recipe to use ruby chard instead. You just mix chopped chard, feta cheese, parmesan cheese, and diced pimiento or roasted red peppers with eggs & milk and bake in a store-bought pie shell. Always turns out yummy and very pretty, and it's good hot or room temperature.

OOOH quiche and Borscht. My grandparents were from Russia and Borscht and pumpernickel bread was a staple!