[nw_arizona_granny]

Think of swiss chard as spinach and cook the same way.

Steam and then fry with bacon drippings and onion.

Steam and serve with butter.

Steam and serve with a salad dressing, I like the Safeway brand of Ranch Dressing.

Chop the greens and mix with other greens/lettuce for a raw salad.

Chop and toss in the stew pot.

Chop and stirfry with onions, celery, squash and, serve over rice.

The young leaves, I pinch and use as lettuce on sandwiches, the first is always cheese with mustard and chard.

Now I am hungry.

Chard is very good for you and dries well too.

[TnGOP]

I've never tried the swiss chard. When I bought the seeds, I read that it was good as greens in salad, so I thought I'd try it. Further reading said it resembled spinach in taste, which I don't like. I thought I'd add it to the greens we put up for my mom and wife every year. Usually, it's just mustard, collard, and spinach. The chard will add some color and hopefully a little different flavor.

Last year, we didn't think we were going to get any greens (we get them from the state prison where my wife works a farm crew). When we finally did, I called Mom and told her we were bringing greens. She immediately took her LAST HELPING of greens that she had frozen and cooked them up. She was saving them for winter, afraid that there wouldn't be any more. THe next day, she had greens 12" deep in her bathtub, both sinks full, and more waiting. We had 6 huge bags that we just couldn't get to. I hated to waste it, so it went to the compost pile.

[Marmolade]

Thanks, Granny. I don’t have chard on my garden list this year, but maybe I will add it and try it again.

Thanks, too, for this thread and the first one. I haven’t made it all the way though the first one yet, but have had it bookmarked for quite a while. You’re a wealth of knowledge and I thank you for sharing it with all of us.