Thursday, May 10, 2012

Chard, garlic and olive oil

Our chard plants that survived the winter and are two years old had a growth spurt due to rain this April. The chard is Rainbow Chard which has stems in shocking chartreuse color, bold yellow, and brilliant red. The rest of the leaves are forest green.
Here are the stems ready to be cooked in 3 tablespoons of virgin olive oil and two cloves of chopped garlic.
After about 4 minutes of cooking stove top in a pan, add the rest of the chard leaves and cook a few minutes more.

Remember that a huge amount of chard cooks down very quickly to a small amount. Just sayin".
My husband made ham and white bean soup with leftover Easter ham we had frozen, including the large ham bone, and he added chard toward the end of cooking it, which was a tasty addition.
If you have not grown chard, it is easy to grow, doesn't require a lot of water or care, and one plant supplies a lot of leaves over the growing season. I plant six plants, for two people. In a temperate climate, like here in California, our chard continued growing all winter and the plants are now in their second spring and very productive.
Do you have any easy favorite ways to cook chard?

16 comments:

farmlady said...

I just cook it down in a pot, like you do, with olive oil and garlic. That's the way my Italian family always did it.
I have never seen this "rainbow" chard. It's beautiful!! I always buy it and never plant it. I must try to grow my own. We love it.

GRACE PETERSON said...

Wow what a pretty pan! That chard is an amazing color, isn't it? How nice that it winters-over for you. ... Please tell me how you get your husband to cook. :) The soup sounds delish.

Thank you for the kind reply you left on my blog. I got a good night's sleep and I'm forging ahead. Thanks again!

Tanna at The Brick Street Bungalow said...

You cooked it my very most favorite way! Thank you for your words of encouragement, Terra. That means alot. blessings ~ Tanna

Queenie Believe said...

Love Swiss Chard. Just had some yesterday for dinner, yum!
Have a great day.
Always, Queenie

Happyone said...

I have never eaten chard nor have ever heard of this beautiful colored kind

rosaria williams said...

I got used to chard up here in Oregon, never having it in Southern Cal. Now, I can't live through winter without it.

My Grama's Soul said...

I've never eaten Chard....because i didn't know how to cook it.....now I do.

Jo

BumbleVee said...

hahha.... I thought you were cooking some brilliant fuschia crayons for half a tick there .... yikes ...what a colour!

Linda said...

What amazing color! Not only pretty, but healthy too.

Connie Arnold said...

I never had any chard and didn't realize it is so colorful. It certainly looks lovely!

Amrita said...

Good combination Terra. We don 't get chard here, but spinach can be used as a substiture I suppose

J. Beaudet said...

I'm going to have to try that! It sounds yummy! I'm not sure if I replied to tour comment earlier. I'm so glad you are happy with your painting and I would love for you to do a post:)
Jenniferxox

Jemi Fraser said...

I've never had chard - it's so pretty! :) I doubt it would grow here with our winters.

Annesphamily said...

I know chard is VITAMIN packed! This rainbow variety is so pretty! Yum!

Nan said...

We get rainbow chard in our Full Circle Farm shipment from WA state. You know I didn't actually cook that part I threw it out. Bad Nan! I will have to cut up the stems like you show. Chard is so good for you one of the best vegetables I think. We can grow it in Alaska here, Kale grows really well but I don't like it as well as chard which has a better flavor.

Porch Days said...

I have never eaten chard but your pan full looks very appealing. Will have to try it!