Some very pretty chard - but what to do with it?

[goo]

I broke the 'only grow what you like eating' rule the other day. I bought some chard seeds(bright lights variety) as I was seduced by all the pretty coloured stems, but to be honest I don't think I've ever really eaten it.

Has anyone got good recipe ideas for this pretty veg?

[red]

we like it just steamed as a side veg. the leafy bits can be used in any way spinach would be.

[Millymollymandy]

I grew it one year but to be honest it looks a lot better than it tastes.

[Green Aura]

Pick the really young leaves and stems for salads - it's delicious.

When it gets older saute in oil and garlic - the stem gets too "aniseed" tasting for me when it's older, which seems particularly strong when steamed or boiled. My OH likes it preserved in brine - but then he likes aniseed balls

[contadina]

I grew it one year but to be honest it looks a lot better than it tastes.

I agree, for flavour you are better off going for the regular dark-leafed and white stemmed chard. I've never grown the coloured variety before but many on a gardening site I use have, and the verdict is - great for colour in the garden but this disappears when cooked and it's fairly flavourless.

[goo]

Oh dear! Perhaps I'll just have to admire it. Thanks for suggestions.

[MrsD'ville mkII]

I've been eyeing up our chard too, that we inherited from the last people in the house, but after reading that think I'll leave it in peace! Can't stand aniseed!

[Green Aura]

It may just be me - OH says it doesn't taste of aniseed at all! The young shoots and leaves are lovely, it was the mature stems that made me want to barf.

[Mylovelyhorse]

This is my favourite recipe for chard or kale. It transforms them from slightly worthy piles of greenery into absolutely delicious food that you could eat and eat. It's taken from a Jane Sen book 'More Healing Foods' and is just great:

Heat a wok. Put 1 tblsp of fennel seeds into it, and stir them around for a few moments. Add 1 tlsp olive oil, plus 3 cloves garlic (grated), 1 finely chopped chilli and a 2" chunk of fresh root ginger (also grated). Stir fry this for a few moments. Add the chopped stems and leaves of as much chard as you like. The more the better. Stir fry it for 2 mins, then cover the wok and leave it to cook on a medium heat for about 10 mins. When you're ready to serve it, add around 1-2 tblsp of tamari to the wok, and stir well.

Serve as a fiery and flavourful side veg.

Yum

[goo]

Even if I don't like chard, and I won't know until I try, I like all the other ingredients in your recipe very much, will give it a go. Thanks!

[Helsbells]

mmmmm I made a lovely pie with chard, and some kind of meat last year. It might have been chicken, I cant rrmember, but it was lovely. Maybe I will look and find the recipe whe n I am more awake.