Comments on: Sauteed Swiss Chard

By: Worker Bee

Worker Bee — Fri, 25 Mar 2011 12:08:20 +0000

Use your Swiss Chard leaves to make rolls… as you would a cabbage roll! You cut off the majority of the stem up into the leaf and use it in another recipe or chop and saute into stuffing mix itself and then wrap the filling just as you would a cabbage roll. Cover with sauce and bake. I have both blanched the leaves first and also once made the rolls without blanching them. Worked fine either way so far (only tried the un-blanched once). When I try them again I plan to leave them raw before cooking because if that turns out to work fine each time it definitely is the easiest. Experiment with it, you might enjoy it!

By: PaniniKathy

PaniniKathy — Fri, 17 Oct 2008 06:01:00 +0000

I love this type of dish because it’s quick and healthy and also tastes great. I just got into swiss chard in the past year – pretty great stuff!

By: lisa

lisa — Mon, 06 Oct 2008 18:42:00 +0000

Beautiful! Chard definitely deserves more attention than it gets.

By: Olga

Olga — Mon, 06 Oct 2008 02:22:00 +0000

that looks so vibrant and pretty and full of vitamins!

By: Jan

Jan — Sun, 05 Oct 2008 16:37:00 +0000

I’m loving the garlic and pepper flakes you’ve added! Looks delish Kevin!

By: nicole

nicole — Sun, 05 Oct 2008 16:36:00 +0000

I’ve never tried chard. I need to try this. It looks so good.

By: Holler

Holler — Sun, 05 Oct 2008 11:44:00 +0000

It just looks so appealing, doesn’t it? I like to add swiss chard to noodle dishes and soup.

By: Pam

Pam — Sun, 05 Oct 2008 01:26:00 +0000

I love sauteed swiss chard. It’s so pretty and tasty!

By: Jan

Jan — Sat, 04 Oct 2008 23:35:00 +0000

We planted our Swiss chard way too late this spring, so the weather just got to hot for it. We got enough for one salad. :-(

We are giving it another go as a fall veggie and hope it works out this time. I will definitely be trying this if it does. Fingers crossed.

By: Lisa magicsprinkles

Lisa magicsprinkles — Sat, 04 Oct 2008 21:53:00 +0000

Your photo and prep of swiss chard looks so much better than bon apetit’s October spread. I thought I would lose my lunch over that one, rather than make it like yours.