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Chard is excellent in all but the very hottest weather:
May 15 - December 1

When cooking Chard, you should almost always start by briefly blanching it in salted water, and spreading it on a baking sheet to cool, before squeezing most of the liquid out (the liquid can be reserved for cooking pasta or potatoes) and chopping it. 

From there, mix it with all or some of its "flavor-friends" (garlic, nutmeg, chili peppers, bacon, lemon, parsley, or tomato), saute it and toss with pasta, or stuffed ravioli. It's great on pizza, in a calzone, or mixed with eggs to make a-gratin.