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.
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?