Yes, I find that I can cut my chard nearly to the ground anytime it's looking ragged, and it will come back as strong as ever. In my climate, the roots will survive winter without protection, but frost will leave the foliage very sad-looking, so I can cut them back in spring and get another meal before my new plants are big enough to harvest.

Any special (and easy) recipes? I have a plant and unsure how to use...I have cut back a few times but so far have not used it, just sitting there adding color to the garden lol.

Hi Maridell,

My hubby introduced me to Swiss chard! I think it's yummy. I think the best way to try it is with a simple saute. Make sure you cook it the same day you harvest so that you can get it tasting its very best. Just like anything that tastes so much better straight from the garden! I'm not really very good with exact recipes, so bare with me.

After washing the leaves, I usually remove the leaves from the stalks. Cut the stalks into bite size pieces.

Melt on low-medium heat, a little olive oil and equal amout of butter in a stainless steel, or cast-iron saute pan. Add the stalk pieces and cook for 5 minutes. Cut the leaves in chunks. Mince a couple of garlic cloves and a shallot. Add them to the stalk pieces and stir. I usually add a little chicken stock or water (about 1/4 cup or enough to cover the bottom of the pan) but more often I like to add a little white wine Salt and pepper to taste, stir it all and cover for another five minutes. Done. We usually drizzle a little splash of horseradish vinegar or peppadew juice, or just a squeeze of lemon will do. Enjoy!

After you have tasted them and find them so tasty, you can try them in so many other ways. Sometimes I like to add some chopped Canadian bacon to the mix.

It makes a delish quiche and fantastic pizza too!

What @wildflowers mentioned is pretty much how I make it if I'm having it on its own. Olive oil, garlic, a bit of broth or wine, and a big saute pan

But you can do it a lot of other ways too. Pretty much anything that you'd do with spinach, you can also do with chard - top a pizza, add to a soup or pasta dish, make saag paneer (an Indian dish - my husband is expert at this, though I have to make the cheese for him), quiche, and so on. It has a stronger flavor than spinach (somewhat reminiscent of beets - they're actually the same species), so you might want to start out with recipes where it is more of a co-star until you're sure you like it.

Thank you to both of you for sharing. I'll give it a try for sure!

I hope you will come back and tell us what you think.

The first time I tried them, my husband prepared them similar to above. I didn't think they would be anything special and thought I might have to make myself eat them to be "nice". I was surprised at how bright they tasted and the texture was like butter! With each bite, I like them even more and finished the bowl before I knew it.

And, it's full of 'good for you' vitamins and minerals!

Back to report

Hubby is a bit of a picky eater so I made this today while he is at work. I was hungry for breakfast (late) so I decided to make an omelet. I sauteed the chard as suggested using garlic olive oil and then 5 min. of steaming. I prepared an omelet and slipped the swiss chard in (drained off liquid) added Parmesan let it melt a bit. I liked it. Nice crunch stays in the stems. Wish I had bacon - that would have been super yummy.

I will be honest that this veggie has a bit more "earthy" flavor than I am use to....but it has possibilities! Love that it is a good source of vits & mins.

One of my favorite vegetables. I prepare it pretty much as described, usually add a dash of parmesan. And yes, it's wonderful in an omelet or frittata.

Sad to say, I've never had Swiss Chard! I am growing it now in my greenhouse, so hopefully I'll have some to try soon.