Swiss Chard is one of my favorite greens ever. How it is that I was in my 30s before discovering these amazing veggies is beyond me. Swiss Chard not only stands up against the heat better than many of the other lettuces and things I like to try each year, but they are like a two-for-one special. You get celery like stalks that taste like asparagus, and yummy tender greens that taste like spinach.
Jo-Lynne offers this advice when preparing Swiss Chard.
To spread the wealth as far as I can, I usually cook the greens the first night and save the stems for later in the week since they last longer. But you can certainly serve them both together at the same meal.
See how to make TWO side-dishes from the Swiss Chard – one a delicious Parmesan bake and one a savory saute by visiting the post on Musings of a Housewife.
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