Chard is a simply delightful green to eat and grow. The fact that it is gorgeous doesn’t hurt either! It belongs to the beet family, so if you eat the stalks (which I highly recommend) you get a slightly beet-y taste, but it isn’t over the top for those beet-haters out there.
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| Chard stems grow in a variety of colors, but the red always seems to grow best for me. |
Eric and I just love creamed greens, and creamed kale or chard from the garden beat the creamed spinach at Ruth’s Chris any day of the week! Try it. You’ll like it!
Now I could reinvent the wheel and type out how I make it, but it seems that Martha Stewart makes just about the same way, so instead, I encourage you to go check out the recipe. Remember that you can make this with just about any combination of greens, so be creative! Also, remember that greens shrink a TON when they are heated, so you have to prepare much more than you think you need!
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| Why, yes, I did char the steak a bit too much. Avert your eyes. You are supposed to be looking at the creamy, delicious chard! |
P.S. That’s maple onion conserve and goat cheese on top of that big hunk of bread. It was yummy too!
Don’t forget to check out the rest of the series!
Day 1: Green Smoothie
Day 2: Asian Kohlrabi Noodle Bowl
Day 4: Crispy Kale and Goat Cheese Rigatoni
Day 5: Kale, Chevre and Avocado Dip
Heather… I am an infrequent commenter, but I was LOOKING FOR CHARD recipes this morning! I need to harvest some today and was at a loss how to fix it tonight. I am growing it for the second year, mainly because it is so flipping beautiful! I’ll go look at Martha’s recipe, and your dinner is just like we like to have… light and simple! (The onion conserve looks great, too!)
I’m glad to help! If memory serves, Martha Stewart has a whole gallery full of Chard recipes! You can also substitute it in recipes that call for spinach or kale. I agree though, I eat it, but I mostly grow it because it’s pretty!
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