“We don’t miss an opportunity to sing the praises of Swiss chard.”
So says Yotam Ottolenghi in his book, “Plenty.” I agree: We’re harvesting mounds of chard daily, forcing me to come up with new ways to prepare it. Here are some of our favorites.


chard“Don’t feed me any chard tart.”

The husband was planting Swiss chard seeds, reminding me of the colossal cooking failure I had a few summers ago when I bought a bunch of the leafy greens and made a tart for dinner. It sounded so good on the page: Vegetal, garlicy, très provençale.

In reality it was inedible: Grassy, soggy, soupy and thin.

“Don’t be making any chard tart,” he said as he covered the seeds with compost.

Memories of my tart almost kept us from ordering chard seeds last year. But the plant’s beauty and nutritional value won us over. Big, leafy greens with ruby red, neon yellow and creamy white stems are a feast for the eyes. Abundant amounts of vitamins (A, C and K) and minerals (zinc, magnesium, calcium) are a feast for the body.

“I’m not going to eat any chard tart,” the husband claimed as he…

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