Comments on: Two Ways With Chard

By: Jessica

Jessica — Thu, 01 Jul 2010 07:02:11 +0000

My husband grow them year round in our little garden here in Canada,they survive the winter and they starts to seed in the summer. He prefers to eat them raw, he’d eat a leaf or two with his breakfast, and I’d chop the leaves small and mix it in our veggie salad fpr dinner. If he thinks he didn’t get enough greens for the day, he’d make a green bull (red bull version ha ha), by putting several chard leaves and a cup of water in a blender and he’d drink it straight, he doesn’t care about the taste, he’s only concern about the health benefits he gets from it. Because we have so much in the garden,I freeze them also for future uses like in different soups and stirfrys…enjoy :)

By: Lilibeth

Lilibeth — Tue, 08 Jun 2010 01:22:32 +0000

I use Swiss Chard and celery root for beef sinigang. These 2 vegetables makes the sinigang taste so much more delicious than the original version!

By: Joy

Joy — Mon, 07 Jun 2010 17:29:16 +0000

My husband didn’t like it either. He just said chard tasted like dirt.

By: Binshu

Binshu — Mon, 07 Jun 2010 07:25:58 +0000

Same with NZ, I know those veggies as Silverbeet (here in Australia). I usually use them in creamy pasta salads and braised meat. I was surprised, however, that they come in yellow and red. The red ones look like rhubarb.

By: Camille

Camille — Sun, 06 Jun 2010 20:36:45 +0000

I saw the post and I’m like – thats Silverbeet! Didnt know its called also chard hehe – guess u learn something new everyday. I have some in my garden – easy to grown. I pretty much harvest some few times a week. Nice winter greens.. Yum yum!

By: Mel Wood

Mel Wood — Sun, 06 Jun 2010 17:57:13 +0000

I use chard – which we call silverbeet here in NZ – as substitute for taro leaves in laing, for kangkong in sinigang, for spinach in fritata, and some other dishes and soups that need some greens because it is readily available from the garden. And it’s so easy to grow.

By: Lou

Lou — Sun, 06 Jun 2010 15:38:30 +0000

My mom would saute this with shrimp and it tastes like pechay to me.

By: wanda

wanda — Sun, 06 Jun 2010 13:49:17 +0000

My aunt used to grow swiss chard on a farm in Cavite semi-commercially. We’ve cooked them so many ways. You can use the leaves the same way you’d use spinach (we’ve made pesto, creamed chard, etc). We’ve also mixed the leaves with gabi leaves for laing. The stalks are a bit more problematic because they do tend to be really earthy. Personally, the best way I found to use the stalks was to wash well, chop into tiny pieces, cook down a bit in salted water, and then add to any highly seasoned, big-flavored vegetable dish.

Swiss chard is incredibly good for you, so it’s great vegetable to incorporate into your diet when possible.

By: natie

natie — Sun, 06 Jun 2010 12:55:51 +0000

maybe it’s because of the rather extreme heat you had there recently, MM..i think chard would be similar to the kales and collards. they love cooler temps.

By: Marketman

Marketman — Sun, 06 Jun 2010 11:18:40 +0000

Ken, these come from Davao or Bukidnon, in Mindanao. I find that certain vegetables or greens such as arugula (rocket), basil, kale, etc. do seem to taste a bit different when grown here…