Swiss Chard

[Anonymous]

I have never had this before. How can I make it so even my picky kids will eat it?

[Anonymous]

Take out the ribs and chop more finely than you would spinach. Kale and swiss chard are a little tougher.

I would make bacon in the oven, sauté the swiss chard on the stove top with olive oil and minced garlic. Then crumble with bacon and serve.

(Put left overs, e.g., what your kids don't eat and put in a frittata for tomorrow's breakfast.)

[Anonymous]

Cook the ribs/stems (chopped) first for a while, then throw in the greens so they are both fully cooked. Tastes great with polenta, with garlic and raisins, with butter, in soups, etc. Basically any recipe you would use spinach for, you can substitute chard. Though it does have a pretty earthy flavor, as long as you get the stems and ribs cooked first it's tasty.

[Anonymous]

Balsamic vinegar and garlic. My toddler loves!

[Anonymous]

I sauté onions until they are sweet. Take out the big stalks from the chard, rough chop, add to pan with salt and cover. Cook until wilted. If you want to be exciting, add sojouk or ginger or whatever spices to the cooking onions before adding the chard.

[Anonymous]

http://www.epicurious.com/recipes/food/views/Swiss-Chard-Raisin-and-Pine-Nut-Tart-236407