Oh, the lovely Swiss Chard. When I first started joining CSAs, the greens often went to waste. There were only so many I could chop for scrambled eggs. The second year, we split a share and I usually gave them to our share-ers. After cooking them for-ever, my friend decided they hated greens.
Then, I took a “cooking with greens” class. Knowledge is definitely power. I discovered that you can substitute swiss chard for any spinach recipe (just leave out the stems or cook them for an additional time). Also kale and swiss chard can sometimes be substituted, it just takes longer for kale to cook. Oh, and most people don’t use the stems or use them for soup. That right there was a huge revelation! Here I had been chewing the kale stems all along, trying to make myself like greens.
Now that I know what to do with them, they are a regular part of our diet and much less has gone to waste. I still have frozen a few bunches this summer. A bunch of kale and a bunch of swiss chard (plus the occasional beet greens/kohlrabi greens) makes for a LOT of greens!
However, this recipe from Simply in Seasons is one of my favorites!
The Verdict: DH and I LOVE the cheesy goodness. It would also be great with added mushrooms or even tomatoes when they are in season. Either way, it’s a keeper.
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