Swiss Chard Recipe
The Bridge City farmer’s market is coming up and I usually have some different items that other farmer’s don’t have.
One of the things we grow and sell here is Swiss chard. Although it is fairly common in the grocery store, it not often utilized and I get a lot of questions about how to use it.
First thing, ya gotta know is what I am talking about.
Swiss chard is a leafy green, and we all know that nutritionists are always talking about getting more greens. It’s mild in flavor. Both the leaf and stem can be used in cooking. The stem can grow quite thick and I like to use it as a celery substitute.
Here are some interesting facts about chard:
- It’s related to a sea beet. “A sea beet?” “What the blue blaze is that?” Well, I didn’t know what one was either. Sea beets are the wild ancestor of modern day beets, and chard. It is native to the coast line of Europe, North Africa, and Asia.
- It grows well in poor soil and can do well without a lot of water (makes it a winner for Southeast Texas).
- It comes in a rainbow of colors which makes it fun eating for the kids.
“Well, that’s great, Stephanie….but how do I use the frickin thing?”
Here is a quickie recipe for ya
Scrambled Eggs and Swiss Chard
- 1 tablespoon olive oil
- 1 small sweet onion, chopped
- 2 garlic cloves, pressed
- 4 to 6 leaves Swiss chard, stems removed and leaves chopped
- 6 eggs, beaten
- 1/2 cup grated cheese, I used my shredded cheddar jack mix
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Heat oil in a medium skillet. Add onion and garlic; sauté 5 minutes. Add chard and sauté until wilted, about 2 minutes. Add eggs, cheese, salt and pepper. Cook, stirring, until eggs are slightly wet. I like them this way because they taste almost cheesy.