Thread: Swiss Chard!

"Omelet" <[email protected]> wrote in message
news[email protected]..
> Swiss Chard is in season right now! Green, Red and Rainbow. ;-d
> The price has been lower than normal. I really need to plant a patch of
> that stuff as I love it so. It's easy to grow.
>
> I serve it mostly as a side dish by itself, steamed and treated with a
> bit of lemon butter, but also have seriously been enjoying it in soups
> as I've been on a soup kick lately.
>
> How do others use it please?

Daughter loves baby pieces in a salad. Alas it is hard to find the baby
stuff that is not mixed with something else.

I take the big pieces, cut them in slivers and mix them into a hamburger
gravy to be served over mashed potatoes or rice. Or I put them in soup.

On Feb 1, 1:22*pm, Omelet <ompome...@gmail.com> wrote:
> Swiss Chard is in season right now! *Green, Red and Rainbow. ;-d
> The price has been lower than normal. *I really need to plant a patch of
> that stuff as I love it so. It's easy to grow.
>
> I serve it mostly as a side dish by itself, steamed and treated with a
> bit of lemon butter, but also have seriously been enjoying it in soups
> as I've been on a soup kick lately.
>
> How do others use it please?

My wife uses it with pasta, so I'm not 100% sure of the recipe.
Essentially, she cuts up and browns Italian sausage (with fennel),
then sautes the chard in the grease (adding olive oil if not enough).
She then stirs in some crumbled goat cheese (or maybe feta?) before
serving the mixture over the pasta. I'm drawing a blank on any herbs
or spices she may use.

On Feb 1, 3:15*pm, spamtrap1888 <spamtrap1...@gmail.com> wrote:
> On Feb 1, 1:22*pm, Omelet <ompome...@gmail.com> wrote:
>
> > Swiss Chard is in season right now! *Green, Red and Rainbow. ;-d
> > The price has been lower than normal. *I really need to plant a patchof
> > that stuff as I love it so. It's easy to grow.
>
> > I serve it mostly as a side dish by itself, steamed and treated with a
> > bit of lemon butter, but also have seriously been enjoying it in soups
> > as I've been on a soup kick lately.
>
> > How do others use it please?
>
> My wife uses it with pasta, so I'm not 100% sure of the recipe.
> Essentially, she cuts up and browns Italian sausage (with fennel),
> then sautes the chard in the grease (adding olive oil if not enough).
> She then stirs in some crumbled goat cheese (or maybe feta?) before
> serving the mixture over the pasta. I'm drawing a blank on any herbs
> or spices she may use.

==
Clean and rinse in cold water to remove dirt and snail snot. Heat
enough water to boiling point...boil swiss chard for 10 minutes or so
in covered pot...drain.

Serve hot as a vegetable with a daub of butter, dash of white vinegar,
salt and pepper to taste.

Love it...grow it every year. Deer love it too and will clean you out
in no time.
==

On 2/1/2011 6:38 PM, Roy wrote:

> Clean and rinse in cold water to remove dirt and snail snot.

Right there makes me wonder what other greens, or even other growing
foods snails like? I hadn't given that much thought before. Thank you
very much. lol

In article <[email protected]>,
Omelet <[email protected]> wrote:

> Swiss Chard is in season right now! Green, Red and Rainbow. ;-d
> The price has been lower than normal. I really need to plant a patch of
> that stuff as I love it so. It's easy to grow.
>
> I serve it mostly as a side dish by itself, steamed and treated with a
> bit of lemon butter, but also have seriously been enjoying it in soups
> as I've been on a soup kick lately.
>
> How do others use it please?

I like the leaves sauteed quickly in olive oil with chopped garlic. I
also prefer it to spinach for making ravioli stuffing.

D.M.

On 2/1/2011 3:22 PM, Omelet wrote:
> Swiss Chard is in season right now! Green, Red and Rainbow. ;-d
> The price has been lower than normal. I really need to plant a patch of
> that stuff as I love it so. It's easy to grow.
>
> I serve it mostly as a side dish by itself, steamed and treated with a
> bit of lemon butter, but also have seriously been enjoying it in soups
> as I've been on a soup kick lately.
>
> How do others use it please?

About the same way you do Om. Easiest stuff to grow around here, both
spring and fall. We always have an eight or ten foot row. We eat it in
salads a lot, steam it lightly and put either vinegar or lemon juice on
it, in soups and stews. I have successfully dehydrated it and also have
blanched, froze on a bun sheet, then vacuum bagged for later use. Nuke
it a short while in the microwave and eat as above.

Another crop you might consider is New Zealand spinach, has been grown
in the USA since about 1750. Has fleshy green, triangular leaves and
reseeds itself very successfully. I like it steamed and I dehydrate a
goodly sized batch of it every year and then toss a handful into any
stew or soup I'm making.

Right now we're harvesting huge heads of cauliflower, made some as
pickles, steamed some, and had some with garam marsala on it and then
pan fried. Very tasty. The next head will be made into pickled mixed
garden vegetables with carrots, turnips, and other veggies from our fall
garden.

"Cheryl" <[email protected]> wrote in message
news:4d48af40$0$25235$[email protected]..
> On 2/1/2011 6:38 PM, Roy wrote:
>
>> Clean and rinse in cold water to remove dirt and snail snot.
>
> Right there makes me wonder what other greens, or even other growing foods
> snails like? I hadn't given that much thought before. Thank you very
> much. lol

Something was eating my lemon cucumbers right down to the ground. I can't
tell you how many times I have planted those. I finally gave up.

Something else (I assume) bites holes in my bell peppers.

On Feb 1, 1:22*pm, Omelet <ompome...@gmail.com> wrote:
> Swiss Chard is in season right now! *Green, Red and Rainbow. ;-d
> The price has been lower than normal. *I really need to plant a patch of
> that stuff as I love it so. It's easy to grow.
>
> I serve it mostly as a side dish by itself, steamed and treated with a
> bit of lemon butter, but also have seriously been enjoying it in soups
> as I've been on a soup kick lately.
>
> How do others use it please?
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> "One man's theology is another man's belly laugh."
> --Robert Heinlien

I made a savory galette with a bunch of rainbow chard and it was
YUMMMY.

Here's the post with the recipe:

http://groups.google.com/group/rec.f...35b640341045f4

In article <ii9vs2$smp$[email protected]>,
"Julie Bove" <[email protected]> wrote:

> "Omelet" <[email protected]> wrote in message
> news[email protected]..
> > Swiss Chard is in season right now! Green, Red and Rainbow. ;-d
> > The price has been lower than normal. I really need to plant a patch of
> > that stuff as I love it so. It's easy to grow.
> >
> > I serve it mostly as a side dish by itself, steamed and treated with a
> > bit of lemon butter, but also have seriously been enjoying it in soups
> > as I've been on a soup kick lately.
> >
> > How do others use it please?
>
> Daughter loves baby pieces in a salad. Alas it is hard to find the baby
> stuff that is not mixed with something else.

Cool. I've never seen the baby chard. When I get it going in the garden
tho', I'll have to try that.

>
> I take the big pieces, cut them in slivers and mix them into a hamburger
> gravy to be served over mashed potatoes or rice. Or I put them in soup.

Have not tried them as a sauce item.

Thanks!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"One man's theology is another man's belly laugh."
--Robert Heinlien

In article
<[email protected]>,
spamtrap1888 <[email protected]> wrote:

> On Feb 1, 1:22*pm, Omelet <ompome...@gmail.com> wrote:
> > Swiss Chard is in season right now! *Green, Red and Rainbow. ;-d
> > The price has been lower than normal. *I really need to plant a patch of
> > that stuff as I love it so. It's easy to grow.
> >
> > I serve it mostly as a side dish by itself, steamed and treated with a
> > bit of lemon butter, but also have seriously been enjoying it in soups
> > as I've been on a soup kick lately.
> >
> > How do others use it please?
>
> My wife uses it with pasta, so I'm not 100% sure of the recipe.
> Essentially, she cuts up and browns Italian sausage (with fennel),
> then sautes the chard in the grease (adding olive oil if not enough).
> She then stirs in some crumbled goat cheese (or maybe feta?) before
> serving the mixture over the pasta. I'm drawing a blank on any herbs
> or spices she may use.

That's ok. :-) I can handle the spicing! The idea is cool...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"One man's theology is another man's belly laugh."
--Robert Heinlien

In article
<[email protected]>,
Roy <[email protected]> wrote:

> On Feb 1, 3:15*pm, spamtrap1888 <spamtrap1...@gmail.com> wrote:
> > On Feb 1, 1:22*pm, Omelet <ompome...@gmail.com> wrote:
> >
> > > Swiss Chard is in season right now! *Green, Red and Rainbow. ;-d
> > > The price has been lower than normal. *I really need to plant a patch of
> > > that stuff as I love it so. It's easy to grow.
> >
> > > I serve it mostly as a side dish by itself, steamed and treated with a
> > > bit of lemon butter, but also have seriously been enjoying it in soups
> > > as I've been on a soup kick lately.
> >
> > > How do others use it please?
> >
> > My wife uses it with pasta, so I'm not 100% sure of the recipe.
> > Essentially, she cuts up and browns Italian sausage (with fennel),
> > then sautes the chard in the grease (adding olive oil if not enough).
> > She then stirs in some crumbled goat cheese (or maybe feta?) before
> > serving the mixture over the pasta. I'm drawing a blank on any herbs
> > or spices she may use.
>
> ==
> Clean and rinse in cold water to remove dirt and snail snot. Heat
> enough water to boiling point...boil swiss chard for 10 minutes or so
> in covered pot...drain.
>
> Serve hot as a vegetable with a daub of butter, dash of white vinegar,
> salt and pepper to taste.
>
> Love it...grow it every year. Deer love it too and will clean you out
> in no time.
> ==

<laughs> I have deer that graze across the street from me.
The Border Collie discourages them from jumping my fence to eat my
plants! :-)

Get a good dog. Your deer worries will be over!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"One man's theology is another man's belly laugh."
--Robert Heinlien

In article
<[email protected]met.ac
..uk>,
Don Martinich <[email protected]> wrote:

> In article <[email protected]>,
> Omelet <[email protected]> wrote:
>
> > Swiss Chard is in season right now! Green, Red and Rainbow. ;-d
> > The price has been lower than normal. I really need to plant a patch of
> > that stuff as I love it so. It's easy to grow.
> >
> > I serve it mostly as a side dish by itself, steamed and treated with a
> > bit of lemon butter, but also have seriously been enjoying it in soups
> > as I've been on a soup kick lately.
> >
> > How do others use it please?
>
> I like the leaves sauteed quickly in olive oil with chopped garlic. I
> also prefer it to spinach for making ravioli stuffing.
>
> D.M.

Ooh ooh! I love the stuffing idea! :-)

Thanks!

One green I've not tried in my spring rolls...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"One man's theology is another man's belly laugh."
--Robert Heinlien

In article <4d48b8e5$0$32426$[email protected]>,
George Shirley <[email protected]> wrote:

> On 2/1/2011 3:22 PM, Omelet wrote:
> > Swiss Chard is in season right now! Green, Red and Rainbow. ;-d
> > The price has been lower than normal. I really need to plant a patch of
> > that stuff as I love it so. It's easy to grow.
> >
> > I serve it mostly as a side dish by itself, steamed and treated with a
> > bit of lemon butter, but also have seriously been enjoying it in soups
> > as I've been on a soup kick lately.
> >
> > How do others use it please?
>
> About the same way you do Om. Easiest stuff to grow around here, both
> spring and fall. We always have an eight or ten foot row. We eat it in
> salads a lot, steam it lightly and put either vinegar or lemon juice on
> it, in soups and stews. I have successfully dehydrated it and also have
> blanched, froze on a bun sheet, then vacuum bagged for later use. Nuke
> it a short while in the microwave and eat as above.

Dehydrated??? That's interesting!

>
> Another crop you might consider is New Zealand spinach, has been grown
> in the USA since about 1750. Has fleshy green, triangular leaves and
> reseeds itself very successfully. I like it steamed and I dehydrate a
> goodly sized batch of it every year and then toss a handful into any
> stew or soup I'm making.

Cool.

>
> Right now we're harvesting huge heads of cauliflower, made some as
> pickles, steamed some, and had some with garam marsala on it and then
> pan fried. Very tasty. The next head will be made into pickled mixed
> garden vegetables with carrots, turnips, and other veggies from our fall
> garden.

I've not messed with Cauliflower much lately, but there is plenty of it
in the store for good prices. Last week's thread about pureed has had
me considering it lately. Cauli' is yummy just steamed and served as is
or with a little cheese sauce.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"One man's theology is another man's belly laugh."
--Robert Heinlien

In article <iiae4m$vu6$[email protected]>,
"Julie Bove" <[email protected]> wrote:

> "Cheryl" <[email protected]> wrote in message
> news:4d48af40$0$25235$[email protected]..
> > On 2/1/2011 6:38 PM, Roy wrote:
> >
> >> Clean and rinse in cold water to remove dirt and snail snot.
> >
> > Right there makes me wonder what other greens, or even other growing foods
> > snails like? I hadn't given that much thought before. Thank you very
> > much. lol
>
> Something was eating my lemon cucumbers right down to the ground. I can't
> tell you how many times I have planted those. I finally gave up.

Probably squash borers. I've had issues with those too. A little BT is
a good thing!

>
> Something else (I assume) bites holes in my bell peppers.

BT. Harmless to humans, deadly to larvae of any kind.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"One man's theology is another man's belly laugh."
--Robert Heinlien

In article
<[email protected]>,
ImStillMags <[email protected]> wrote:

> On Feb 1, 1:22*pm, Omelet <ompome...@gmail.com> wrote:
> > Swiss Chard is in season right now! *Green, Red and Rainbow. ;-d
> > The price has been lower than normal. *I really need to plant a patch of
> > that stuff as I love it so. It's easy to grow.
> >
> > I serve it mostly as a side dish by itself, steamed and treated with a
> > bit of lemon butter, but also have seriously been enjoying it in soups
> > as I've been on a soup kick lately.
> >
> > How do others use it please?
> > --
> > Peace! Om
> >
> > Web Albums: <http://picasaweb.google.com/OMPOmelet>
> > "One man's theology is another man's belly laugh."
> > --Robert Heinlien
>
> I made a savory
with a bunch of rainbow chard and it was
> YUMMMY.
>
> Here's the post with the recipe:
>
> <http://groups.google.com/group/rec.food.cooking/browse thread/thread/c3d9fa3b78072f95/ba35b640341045f4?hl=en&lnk=gst&q=here%27s+what+I+d id+with+the+#ba35b640341045f4>

Not able to follow the link... but thanks!
I googled "galette" instead as I was unfamiliar with the term. :-)
I love the concept tho' and will have to attempt it with a rice flour.

Right now, I'm considering quiche or fritatta with Chard.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"One man's theology is another man's belly laugh."
--Robert Heinlien

On Feb 2, 1:31*am, Omelet <ompome...@gmail.com> wrote:

> Not able to follow the link... but thanks!
> I googled "galette" instead as I was unfamiliar with the term. :-)
> I love the concept tho' and will have to attempt it with a rice flour.


Sorry about the link thing. Here's the whole post.

I used my pie crust recipe, the recipe makes 8 single crusts so I had
some in the freezer.

Sauteed in bacon fat:
1/2 medium onion
1 cup chopped leftover ham
1 clove garlic
cooked till onion was softened and garlic was just beginning to color,
removed from skillet and set aside.

In same skillet sauteed one bunch of rainbow chard (mixed colors of
chard) till tender and
most of the moisture was used up. Count in the bunch of chard was 10
large leaves. Salted and peppered the chard as it sauteed. Mixed the
chard with the sauteed onions and ham mixture.

In another bowl:
mixed 2 cups of leftover mashed potatoes with
1 cup of the leftover ricotta cheese
about 1/3 cup shredded parmesan (the bits I had leftover)
handful of real bacon bits
salt and pepper

Rolled out the pie crust.
Spread the potato mixture over the crust to within 2 inches of the
edge.
Spread the chard ,ham and onion mixture over the potatoes
Sprinkled about 2 ounces of crumbled feta cheese over the top

Folded up the sides to make the galette.

Baked at 400 for about 30 minutes.

http://picasaweb.google.com/Sitara80...Witch#55503731...
click forward for more pictures.

Very tasty if I do say so myself.

"Omelet" <[email protected]> wrote in message
news[email protected]..
> In article <4d48b8e5$0$32426$[email protected]>,
> George Shirley <[email protected]> wrote:
>
>> On 2/1/2011 3:22 PM, Omelet wrote:
>> > Swiss Chard is in season right now! Green, Red and Rainbow. ;-d
>> > The price has been lower than normal. I really need to plant a patch
>> > of
>> > that stuff as I love it so. It's easy to grow.
>> >
>> > I serve it mostly as a side dish by itself, steamed and treated with a
>> > bit of lemon butter, but also have seriously been enjoying it in soups
>> > as I've been on a soup kick lately.
>> >
>> > How do others use it please?
>>
>> About the same way you do Om. Easiest stuff to grow around here, both
>> spring and fall. We always have an eight or ten foot row. We eat it in
>> salads a lot, steam it lightly and put either vinegar or lemon juice on
>> it, in soups and stews. I have successfully dehydrated it and also have
>> blanched, froze on a bun sheet, then vacuum bagged for later use. Nuke
>> it a short while in the microwave and eat as above.
>
> Dehydrated??? That's interesting!
>
>>
>> Another crop you might consider is New Zealand spinach, has been grown
>> in the USA since about 1750. Has fleshy green, triangular leaves and
>> reseeds itself very successfully. I like it steamed and I dehydrate a
>> goodly sized batch of it every year and then toss a handful into any
>> stew or soup I'm making.
>
> Cool.
>
>>
>> Right now we're harvesting huge heads of cauliflower, made some as
>> pickles, steamed some, and had some with garam marsala on it and then
>> pan fried. Very tasty. The next head will be made into pickled mixed
>> garden vegetables with carrots, turnips, and other veggies from our fall
>> garden.
>
> I've not messed with Cauliflower much lately, but there is plenty of it
> in the store for good prices. Last week's thread about pureed has had
> me considering it lately. Cauli' is yummy just steamed and served as is
> or with a little cheese sauce.
> --

Its really nice tossed with oil, S & P and roasted to a nice brown color as
well.

Jon

In article
<[email protected]>,
ImStillMags <[email protected]> wrote:

> On Feb 2, 1:31*am, Omelet <ompome...@gmail.com> wrote:
>
> > Not able to follow the link... but thanks!
> > I googled "galette" instead as I was unfamiliar with the term. :-)
> > I love the concept tho' and will have to attempt it with a rice flour.
>
>
> Sorry about the link thing. Here's the whole post.

Okay, I remember that. :-) You were looking for something "simple" to
do with leftover ham! <lol> Those look lovely.
>
> I used my pie crust recipe, the recipe makes 8 single crusts so I had
> some in the freezer.
>
> Sauteed in bacon fat:
> 1/2 medium onion
> 1 cup chopped leftover ham
> 1 clove garlic
> cooked till onion was softened and garlic was just beginning to color,
> removed from skillet and set aside.
>
> In same skillet sauteed one bunch of rainbow chard (mixed colors of
> chard) till tender and
> most of the moisture was used up. Count in the bunch of chard was 10
> large leaves. Salted and peppered the chard as it sauteed. Mixed the
> chard with the sauteed onions and ham mixture.
>
> In another bowl:
> mixed 2 cups of leftover mashed potatoes with
> 1 cup of the leftover ricotta cheese
> about 1/3 cup shredded parmesan (the bits I had leftover)
> handful of real bacon bits
> salt and pepper
>
> Rolled out the pie crust.
> Spread the potato mixture over the crust to within 2 inches of the
> edge.
> Spread the chard ,ham and onion mixture over the potatoes
> Sprinkled about 2 ounces of crumbled feta cheese over the top
>
> Folded up the sides to make the galette.
>
> Baked at 400 for about 30 minutes.
>
> http://picasaweb.google.com/Sitara80...Witch#55503731...
> click forward for more pictures.
>
> Very tasty if I do say so myself.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"One man's theology is another man's belly laugh."
--Robert Heinlien

In article <[email protected]>,
"Zeppo" <[email protected]> wrote:

> > I've not messed with Cauliflower much lately, but there is plenty of it
> > in the store for good prices. Last week's thread about pureed has had
> > me considering it lately. Cauli' is yummy just steamed and served as is
> > or with a little cheese sauce.
> > --
>
> Its really nice tossed with oil, S & P and roasted to a nice brown color as
> well.
>
> Jon

I've never tried roasting it. :-)
I'll bet the convection oven would work.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"One man's theology is another man's belly laugh."
--Robert Heinlien