The Food Allergy Chronicles Vegetable Garden Update: Swiss Chard

My oh my! All this sun and rain has done wonders for our garden!

Swiss Chard growing in the garden, 2012

Our Swiss Chard has filled out beautifully!

I can’t tell you how excited this makes me!

Picking Swiss Chard in the back garden, 2012

Grocery shopping in my own backyard…how cool is that!

I gathered up a huge handful of Swiss Chard leaves…knowing that they will all wilt down to nothing once cooked.

A handful of just picked Swiss Chard from the garden, 2012

The onions were not quite ready…but I couldn’t resist! A couple were picked just to try them out with the Swiss Chard!

My mother had just arrived from a 3 1/2 hour journey…she was in for a real treat at dinner that night! Nothing beats the fresh, clean taste of just picked from the garden veggies! My mother, Andy and I all agreed…the Swiss Chard was amazing!

Sauteeing Swiss Chard is very much the same as sauteeing any green leafy vegetable such as Kale, Beet Greens, and Spinach. There are a variety of ‘extras’ one can add to the basic recipe to make each dish ‘extra special!’

Basic Recipe for Sauteed Swiss Chard with Garlic and Onions

In a large saucepan, heat a tablespoon of olive oil on medium heat. Saute sliced onions until softened then add 2 cloves of minced garlic and hot pepper flakes. (amount depends on your preference to heat…we like it spicy so I added 1/2-1 tsp of red pepper flakes)

Wash Swiss Chard, making sure all the bits of dirt are removed from the nooks and crannies of the leaves. Shake off excess water.

Pile the Swiss Chard into the saucepan, stirring as best you can as you add in the leaves.

Freshly picked Swiss Chard piled high in a saucepan

Do not worry that there are so many leaves…they will cook down.

Cover with the lid. Gently stir occasionally, to allow the top leaves to switch places with the more wilted leaves at the bottom. Season with some cracked sea salt and black pepper corns.

Keep an eye on the Swiss Chard, so as not to over cook the leaves.

Finished Swiss Chard with onions, garlic and hot pepper flakes

I like them to still have a bit of crunch to them.

Plate your Sauteed Swiss Chard, and drizzle with a bit of extra virgin olive oil.

Swiss Chard with onions, garlic and hot pepper flakes drizzled with extra virgin olive oil


Tip: Onions can be replaced with leeks or sweet vidalia onions. Grated ginger is lovely added in with the garlic. A drizzle of soy sauce/hot sauce/sesame oil are also lovely additions if no allergies to these exists.

P.S. Check out the zuchinni!

Zuchinni in the garden, 2012

I am really looking forward to some Dairy, Egg, Soy and Peanut/Tree Nut Free Zuchinni Bread and Muffins!

Question:  Have you ‘reaped any rewards’ from your garden? What have you created?


2 thoughts on “The Food Allergy Chronicles Vegetable Garden Update: Swiss Chard

  1. Susan, I personally don’t have a garden. But you make me want to grow a green thumb (or have a raised bed garden built!) I just had to comment that your chard looks delicious. I will have to try to cook some…Hopefully from the farmers’ market. Have you ever seen recipes where fillings are rolled up in a swiss chard leaf, kind of burrito style? I have been wanting to try that also. So many ideas…

    • Well thank you! The Farmer’s Market is the perfect place to find fresh Swiss Chard! What a great idea…filling up a Swiss Chard leaf with a yummy filling! I look forward to your creations! Enjoy!

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