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SHARJOPAUL's Photo SHARJOPAUL Posts: 31,014
8/26/12 11:56 A

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A couple of comments about swiss chard.
It is HIGH in potassium, which is one of those electrolites we need to replace especially in summer. Potassium helps prevent the muscle cramps (charlie horse) so it is great to eat since most of us do not get enough potassium.
If you just harvest the larger stalks off the outside of each plant (before they get tough/woody) one planting of swiss chard can last from spring through the first hard frost.

WATERFELON's Photo WATERFELON SparkPoints: (18,441)
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4/9/12 8:00 P

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So glad to have found this thread. I just bought a 4 pack of swiss chard starts and I was able to separate enough of the seedlings to get 9 or 10 (1 little guy is struggling!) plantlets, so in another month or so I'm going to be swimming in swiss chard! These recipes look yummy, I'm planning to try them as soon as I have enough. Thanks for posting!

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JSPEED4's Photo JSPEED4 Posts: 1,674
3/21/11 3:12 A

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Thanks for all of the good recipes. emoticon

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UR2LOVEIT Posts: 1,387
2/14/11 12:02 A

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Sauteed Swiss chard with parmesan cheese

1/2 t or less olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)

1. Brush a minute amount of olive oil in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed

Gardening is a kind of disease. It infects you, you cannot escape it. When you go visiting, your eyes rove about the garden; you interrupt the serious cocktail drinking because of an irresistible impulse to get up and pull a weed.
~ Lewis Gannit


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ANTHEAMS's Photo ANTHEAMS Posts: 580
1/30/11 6:09 P

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That is great! I love it and always feel it is one of those Good For You but delicious recipes.

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UR2LOVEIT Posts: 1,387
1/29/11 4:54 P

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Antheams - I used your recipe so much now I have to wait till my chard grows a bit. :)

Gardening is a kind of disease. It infects you, you cannot escape it. When you go visiting, your eyes rove about the garden; you interrupt the serious cocktail drinking because of an irresistible impulse to get up and pull a weed.
~ Lewis Gannit


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UR2LOVEIT Posts: 1,387
1/19/11 11:10 P

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That is a great recipe ANTHEAMS Thx!

Gardening is a kind of disease. It infects you, you cannot escape it. When you go visiting, your eyes rove about the garden; you interrupt the serious cocktail drinking because of an irresistible impulse to get up and pull a weed.
~ Lewis Gannit


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ANTHEAMS's Photo ANTHEAMS Posts: 580
1/14/11 6:38 P

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Great as a substitute for spinach in eggs florentine,or on toast with cheese in sauce. And this needn't be calorific. Grate low fat hard cheese into some low fat cream cheese.. Add pepper, mustard powder and smidgeon of salt if needed. In a stickless pan put a smear of oil or spray oil, chopped stems of chard and teaspoon of water if it looks as though it is drying out (but the chard is full of water so this shouldn't happen),and cook until transparent, add chopped leaves and cook until just wilted. Toast slice of bread; put a thin layer of mild mustard on bread, cover with cooked chard and then the cheese mix and put in oven to brown. Of course it is rich and unctious with butter on the toast and fatty cheese sauce but then one would feel guilty and not enjoy it as much..

Edited by: ANTHEAMS at: 1/14/2011 (18:41)
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1/14/11 6:24 P

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Chick-Peas and Swiss Chard

1 onion (thinly sliced)
1 garlic clove (thinly sliced)
1.5 T olive oil
1 tomato (cut into 14-inch dice)
1 cup peas (rinsed canned)
1/2 lb swiss chard (stems discarded and leaves coarsely chopped)
1/2 T fresh lemon juice

Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened

Add tomato and chick-peas and cook, stirring, 5 minutes

Add Swiss chard and cook, covered, until wilted, about 2 minutes

Add lemon juice and season with salt and pepper


Gardening is a kind of disease. It infects you, you cannot escape it. When you go visiting, your eyes rove about the garden; you interrupt the serious cocktail drinking because of an irresistible impulse to get up and pull a weed.
~ Lewis Gannit


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UR2LOVEIT Posts: 1,387
1/14/11 6:21 P

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Swiss chard is an easy choice to grow for greens. And is one of those happy vegetables that is a perennial in most places. I love things that I don't have to replant! Please post recipes and ideas for it's use here.

Let's start a new topic for each different fruit or vegetable we are getting from the garden

Gardening is a kind of disease. It infects you, you cannot escape it. When you go visiting, your eyes rove about the garden; you interrupt the serious cocktail drinking because of an irresistible impulse to get up and pull a weed.
~ Lewis Gannit


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