Comments on: spicy swiss chard

By: Stacey

Stacey — Fri, 04 Jan 2008 04:52:09 +0000

My two favorite things to do with Swiss chard are to use it in soup (great with beans!) and to saute it with raisins, pine nuts, onion, garlic, and sometimes olives. These are both classics and don’t overwhelm the chard. Good luck!

By: jennywenny

jennywenny — Sat, 01 Dec 2007 02:07:17 +0000

In my experience, these kind of bitter leaves need a little bit of sweetness to offset the bitterness. I like to add a bit of sherry or maple syrup. I agree that it looks like kale to me, which is bitterer than chard.

By: Jen

Jen — Thu, 22 Nov 2007 17:39:56 +0000

I was going to say the same thing as Irma. Looks like Kale. I have swiss chard growing in my garden currently (in Arizona) with nice big fan-shaped leaves. Not curly leaves and roundish stalks like that. But, swiss chard is definitely best steamed or sauteed. K.I.S.S. is my favorite rule. :)

By: radish

radish — Thu, 08 Nov 2007 18:33:15 +0000

Irma – it may very well be.. the local Whole Foods is known for putting the wrong labels on foods. And I’m usually in a rush, so I grab and don’t question. Good eye!

By: Irma

Irma — Thu, 08 Nov 2007 18:21:16 +0000

Thanks for the post and the warning, from a daily greens eater! Those pics kind of look like kale though – what kind of Swiss Chard is that?

By: Dana

Dana — Thu, 08 Nov 2007 16:01:23 +0000

I totally agree. Sometimes simplicity is what makes a recipe so good! I always question myself in those instances, but when I experiment the results are rarely as good as the simple original. Oh well, at least you tried something new!

By: radish

radish — Thu, 08 Nov 2007 15:00:32 +0000

Michael, I couldn’t agree with you more and should’ve been more suspicious from the get go, but I decided to give it a whirl. Ugh.
Claudia – exactly, sometimes you just GOT to try prove to yourself once and again that sometimes the simplest is the best.

By: claudia

claudia — Thu, 08 Nov 2007 14:19:31 +0000

i so understand what you’re saying and i couldn’t agree more that at times we need to leave well enough alone. but. sometimes you just gotta try. so thanks for sharing! sometimes the ‘what not to do’s’ are as important to hear about as the great recipes.

By: Michael Natkin

Michael Natkin — Thu, 08 Nov 2007 08:04:19 +0000

Alright! Well we are eagerly awaiting tommorow’s installment. I think you are right, that food network recipe just seems wrong. First of all putting both soy sauce and lemon juice in the same recipe is suspicious and second, fresh and dried chilis aren’t so interchangeable, they have really different flavors so why would they be so cavalier in listing them that way? Anyhow hears to you for sticking up for the simple, steamed version that let’s the flavor of the vegetable shine!