SWISS CHARD

Chard is high in vitamins A, E, and C, and minerals like iron & calcium. Minerals are more readily absorbed from chard than they are from spinach, chard also contains no oxalic acid, and element present in spinach that ends to bind minerals and render them unavailable during digestion.

Cooking Tips: If leaves are large and mature, remove stems to cook separately. Young tender leaves can be cooked whole. Chop leaves and stems diagonally across the leaf Cut stems into 1" chunks and leaves into ribbon like strips. Steam stem pieces 8-10 minutes and leaves 4-6 minutes. Raw baby chard leaves are wonderful in green salads. Saute the leaves in garlic butter or with onion. Toss steamed chard leaves with olive oil, lemon juice, and salt and pepper. For an Asian flavor, toss with toasted sesame oil, rice vinegar, and soy sauce. Include chard in stir-fries with different colored and textured veggies. Serve over rice or noodles. For soups, add chard stem chunks 10 minutes and leaves 4-5 minutes before soup is done. Use Swiss chard in any recipe calling for fresh spinach, like quiches, lasagna, omelets, etc. Blend cooked chard (include cooking water) with a tart plain yogurt, herbs (like basil and thyme), and a dash of salt and pepper. This makes a healthy gourmet creamed soup that is easy, quick an delicious.

Chard freezes well. Blanch chopped leaves for 3 minutes, rinse under cold water to stop cooking process, drain, squeeze lightly and place in an airtight container such as a zip-lock freezer bag.

SWISS CHARD PIE

1 onion chopped
1 garlic clove, minced
2 Tbsp. oil
1 bunch Swiss chard
6 eggs
1 cup shredded cheese
1 tsp. salt
2 pie crusts

Heat oven to 400 degrees. Brown onion and garlic in oil Trim and chop chard, add to pan, and cook down until center comes out clean, 30-40 minutes. Makes 2 pies.

ASIAN-STYLE CHARD

1 Bunch Swiss chard, cleaned
1 Tbsp. peanut oil
1 Tbsp. minced garlic
1 Tbsp. soy sauce
2 Tbsp. hoisin sauce
freshly ground black pepper

Cut off and discard thick stem ends of chard. Cut out ribs; chop ribs into 2" pieces; set aside in a pile. Stack the leaves in small piles; coarsely chop them. Heat oil in large skillet over medium-high flame. Add ribs; toss and cook 1-2 minutes. Add leaves and garlic; continue to cook, tossing often, until chard begins to wilt, 2-3 minutes. Stir in soy sauce and hoisin sauce; cook until chard is tender, 1-3 minuets longer. Add pepper to taste. Serve immediately. Makes 2-4 servings.

Again all of the above came from "From Asparagus to Zucchini" a guide to cooking farm-fresh seasonal produce.